Banana Oatmeal Muffins (Or Bread)

Submitted by CookinDiva

"These healthy muffins have a sweet crunchy topping and little bits of banana that keep the muffins moist. Grab your morning coffee and two muffins, and you'll have a healthy and tasty breakfast on-the-run! Alternate instructions are provided for making this in a loaf pan."

 

• Ready In: 30mins
• Ingredients: 16
• Yields: 12 muffins
• Serves: 12

ingredients

• 1 1⁄4 cups flour (I use 1 C. flour and 1/4 C. Quinoa or whole wheat flour)
• 2⁄3 cup brown sugar, packed
• 1⁄2 cup quick oats
• 1 tablespoon flax seed meal
• 1⁄2 teaspoon baking soda
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon ginger
• 1⁄2 cup buttermilk (or plain yogurt)
• 1⁄4 cup canola oil
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1 cup banana, ripe, mashed (2 medium bananas)

• OPTIONAL TOPPING

• 1⁄4 cup walnuts, chopped fine
• 1 tablespoon brown sugar

directions

1. Preheat oven to 375 (350 if you are making a single loaf so the large inside area has time to bake). Spray pan with non-stick spray.
2. Mix topping ingredients together. Set aside.
3. Combine all dry ingredients (flour, sugar, oatmeal, baking soda, baking powder, salt, and spices). Note: I've used half Splenda mix for the sugar with great results.
4. Separately, in a 2 cup measure, combine all liquid ingredients (buttermilk, oil, eggs, vanilla, and banana).
5. Pour liquids into dry ingredients. Use a spatula to gently combine.
6. Fill 12 muffin tins to the rim (or 36 mini-muffins, or one loaf pan). Sprinkle with topping mixture.
7. Bake 375 degrees for 16-18 minutes (12 minutes for mini-muffins and 45 minutes at 350 degrees for a single loaf). Use toothpick test to make sure there's no wet area in the middle.