Muffins…
Warm, soft, somewhat sweet, and somewhat healthy- I love muffins.
My ideal morning? Sitting in a cafe, sipping coffee, reading a news paper, and snacking on a fresh baked muffin.
This muffin is the product of an over active imagination of substitution during a morning trial and error session on baking. Enter: Oatmeal, maple syrup, and pecans into a banana muffin. This muffin had an earthy taste that I love. You can’t really taste the maple syrup, which I may change in the future but for right now, this is a seriously good banana muffin!
Oatmeal banana nut muffins
Prep time
Cook time
Total time
Author: Erin Alderson
Recipe type: Breakfast
Serves: 12
Ingredients
- ½ cup canola oil
- ¼ cup maple syrup
- ¼ cup sucanat
- 1 egg
- 2 medium bananas
- 1 teaspoon vanilla extract
- 3 tablespoon sour cream
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup whole wheat flour
- ½ cup oatmeal
- ½ cup all purpose flour
- ¼ cup pecan pieces
- Topping:
- ¼ cup oatmeal
- 2 tablespoon sucanat
- 2 tablespoon pecan pieces
Instructions
- Preheat oven to 350˚.
- In a medium bowl mash the bananas, add in oil, syrup, sugar, extract, and sour cream-stir until combined. In a separate bowl, combine dry ingredients. Add dry ingredients to banana mixture and mix (by hand or machine) until batter is combined. Fold in pecans.
- Scoop into prepared muffin tin (fill about ⅔ of the way full) and top with oatmeal mixture. Bake for 20-25 minutes until top springs back and when inserted, a knife comes out clean.
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