Banana Muffins
Banana Muffins
(25)
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 12 muffins |
Ingredients
Batter
- 1/2 cup yogurt
- 1 large egg
- ¼ cup vegetable oil
- 1 1/2 cups mashed banana; 2 to 3 large bananas
- ¾ cup granulated sugar
- 1 cup oat bran
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1/4 teaspoon nutmeg
Topping
- ¼ cup brown sugar
- 1/4 cup old-fashioned rolled oats
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon cinnamon
- 1 tablespoon soft butter
Directions
1) Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.
2) Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl. Whisk together and set aside for 10 minutes.
3) Whisk together the flour, baking powder, salt, baking soda, and nutmeg.
4) Work the topping ingredients together until the mixture is crumbly.
5) Whisk the banana mixture into the flour mixture. Scoop into the prepared muffin cups, filling them almost full; the muffins won't rise much.
6) Sprinkle muffins with the topping.
7) Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.
Reviews
- 12/06/2011
- Very good. It's not too sweet, (which i like) and they have a nice mouth feel. Not too light and not too heavy. I would greatly recommend it.
- 11/12/2011
- Great recipe, easy to make, had no oat flour so I ground some oats. I brought the muffins to work. All my co-worker love them.
- 11/03/2011
- These muffins are delicious. I like the idea of muffins but am so often disappointed in texture, usually too dry. These came out great. I did have to make some adjustments. I didn't have yogurt, so I used sour cream. I was also out of oat bran, so I made something similar by putting some oatmeal in a blender. I like how much the recipe makes. It made the normal 12, but the cups were almost full of batter and raised enough to make a perfect looking muffin. Scrumptious!
- 08/14/2011
- Love these muffins!!! I used the processor to make oat bran from original oatmeal...I also added chopped macadamia nuts. Hubby loves them. They are just delicious!! Thanks for a great recipe.
- 08/13/2011
- I baked these muffins using the recipe by weight rather than volume. Since I didn't have oat bran on hand, I substituted the same amount in ounces of flax meal for the oat bran and the results were excellent. Very moist and flavorful muffin and the topping adds a nice sweet crunch. I'll definitely make them again!
06/13/2011- I didn't have yogurt, so I used milk. I didn't have oat bran, so I used oats (not blended, don't have a food processor either). I didn't have baking soda so I used 3 teaspoons of baking powder. I didn't have whole eggs so I added 1/2 cup liquid egg whites. I like my baked goods nice and fluffy so I added 1/2 cup potato starch. You said the original recipe doesn't rise very much. Mine rose GLORIOUSLY. I think it is because of the potato starch and the egg whites. These are the most perfect muffins I have ever made, they rose more than an inch out of the pan, nice and fluffy and moist.
- 04/26/2011
- Really great muffin. They rose beautifully, contrary to what the recipe states. I used plain greek yogurt and I thought they could use a bit more cinnamon so I added a heavy tsp vietnamese cinnamon to the batter and 3/4 cup cinnamon Flav-R-Bites. They were heaven! Also, I made a batch at night and put them in the fridge. i got up the next morning and baked them at 375 for 20 mins and an additional 10 on 350 to make up for the cold batter. They were great! I will try next time maybe using whole wheat or white whole wheat flour to make them a bit more healthy. I love one baker's addition of a bit of ground flax seed.
- 04/06/2011
- What a great treat! Even with using mostly sucralose instead of sugar & using whole white wheat flour, these muffins were absolutely devine. I have to say, they did not turn out like the picture because they actually rose very well for a whole grain muffin - no flat tops here. Added 1 tsp cinnamon & 1 tsp vanilla for added depth. I recommend this recipe wholeheartedly. I first thought it may be too dry, but the muffins turned out so moist, tender & flavorful. Thanks KAF for a great recipe for using those just too ripe bananas we have in the house every week.
- 12/22/2010
- We didn't have enough bananas, but the ones we had were going bad... so I made it anyways! Used white wheat and added walnuts. I got 14 muffins from the recipe, and if I made again would use less sugar in the topping. They are very delicious and I love the yogurt and oat bran additions.
- 09/14/2010
- This is an excellent muffin recipe. I was pleasantly surprised by their appearance because the recipe says they don't rise much, so I was expecting flat muffins, but they rose beautifully! I did make some substitutions: buttermilk instead of yogurt and rolled oats processed in a food processor instead of the oat bran. I only used 2 small-medium bananas, but next time I will use 3 because I thought they could be a little more banana-y. Otherwise, these were great. I love that the amount of sweetness was just right. I hate when muffins are overly sweet. The texture is also very good - just like a muffin should be.