Description
Tantalizing crunchy oatmeal banana muffins blend wholesome ingredients into a delightful breakfast treat. Hearty oats and ripe bananas create a moist, satisfying snack you’ll crave morning and night.
Ingredients
Scale
- ¾ cup (180 ml) all-purpose flour
- ⅔ cup (160 ml) rolled oats
- 1 egg
- ¾ cup (180 ml) mashed ripe banana
- ¼ cup (60 ml) milk
- ½ cup (120 ml) vegetable oil
- ⅓ cup (80 ml) sugar
- 1 tbsp brown sugar
- ¾ tsp baking powder
- ½ tsp baking soda
- 1/8 tsp salt
- Finely diced toasted pecans
- Diced pecans
Instructions
- Preheat and Prepare: Heat oven to 375° F (190° C) and ready a 6-cavity muffin tin with cooking spray or paper liners.
- Craft Crunchy Topping: Mix finely chopped pecans, dark brown sugar, and vegetable oil in a small bowl for later garnishing.
- Combine Dry Ingredients: Whisk rolled oats, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt in a large mixing bowl until thoroughly blended.
- Blend Wet Components: Whisk whole milk, vegetable oil, large egg, ripe mashed banana, and pure vanilla extract in a medium bowl until smooth and uniform.
- Merge and Fold: Gently incorporate wet ingredients into dry mixture, stirring minimally to prevent overmixing; fold in additional chopped pecans with a light touch.
- Fill and Top Muffins: Distribute batter evenly among muffin cups, filling each about 2/3 full; sprinkle reserved pecan-sugar mixture on top, pressing gently to secure topping.
- Bake to Perfection: Bake for 22-25 minutes, rotating pan midway; confirm doneness by inserting a clean toothpick into muffin center – it should emerge clean and dry.
Notes
- Prevent Tough Texture: Avoid overmixing the batter to keep muffins tender and light. Stir ingredients just until combined to maintain a soft, delicate crumb.
- Ripen Banana Tip: Use overripe bananas with brown spots for maximum sweetness and deeper flavor. Riper bananas provide more natural moisture and intense banana taste.
- Topping Trick: Gently press the pecan-sugar mixture into the batter to ensure it sticks during baking. This helps create a crunchy, caramelized top that doesn’t fall off.
- Storage Suggestion: Store cooled muffins in an airtight container at room temperature for up to 3 days. Refrigerate for extended freshness, but bring to room temperature before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 195
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg