Looking for a good banana muffin that tastes great and is healthy, too? Give this recipe a whirl. My kids loved them…so did I! The struesel topping elevates them from plain ol’ banana muffin to something special.
I didn’t have plain yogurt for the recipe so I used 1/4 cup sour cream and 1/4 cup buttermilk. The muffins make a great breakfast treat or after-school snack. Enjoy!
Banana Oatbran Muffins
-adapted from a King Arthur Flour recipe
Moist, tender, and banana-y, these muffins represent comfort food at its best.
1/2 cup yogurt (I used 1/4 cup buttermilk & 1/4 cup sour cream)
1 large egg
¼ cup vegetable oil
1 teaspoon vanilla
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
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
Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.
Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl. Whisk together and set aside for 10 minutes.
Whisk together the flour, baking powder, salt, baking soda, and nutmeg.
Work the topping ingredients together until the mixture is crumbly.
Whisk the banana mixture into the flour mixture. Scoop into the prepared muffin cups, filling them almost full; the muffins won’t rise much.
Sprinkle muffins with the topping.
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.