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
Recipe type: Breakfast
Serves: 12
  • 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
  1. Preheat oven to 350˚.
  2. 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.
  3. 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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