Banana-Oat Muffins

Rev BJ Friley

By
@RevBJFriley

Diabetes Recipes with Cinnamon

Carb Grams Per Serving: 25


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Serves:

12 muffins

Cook:

25 Min

Method:

Convection Oven

Ingredients

2 c
regular rolled oats
3/4 c
whole wheat flour
1/3 c
sugar
1 tsp
baking powder
3/4 tsp
apple pie spice or ground cinnamon
1/2 tsp
baking soda
1/4 tsp
salt
1 c
buttermilk
1/2 c
refrigerated or frozen egg product, thawed, or 2 lightly beaten eggs
1 large
ripe banana, mashed
2 Tbsp
butter, melted
1 tsp
vanilla

TOPPING

1/4 c
regular rolled oats
1/2 tsp
apple pie spice or ground cinnamon
1 Tbsp
butter

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
Line twelve 2-1/2-inch muffin cups with paper bake cups; set aside.
3
Place the 2 cups oats in a food processor or blender.
4
Cover and process or blend until finely ground.
5
Transfer finely ground oats to a large bowl.
6
Stir in whole wheat flour, sugar, baking powder, the 3/4 teaspoon apple pie spice, the baking soda, and salt.
7
Make a well in the center of the flour mixture; set aside.
8
In a medium bowl, whisk together buttermilk and eggs.
9
Whisk in banana, the 2 Tablespoons melted butter, and the vanilla.
10
Add buttermilk mixture all at once to flour mixture.
11
Stir just until moistened (batter should be lumpy).
12
Spoon batter into prepared muffin cups, filling each about 2/3 full.
13
For topping - in a small bowl, stir together the 1/4 cup oats and the 1/2 teaspoon apple pie spice.
14
Using a pastry blender, cut in the 1 Tablespoon butter until mixture resembles coarse crumbs.
15
Sprinkle the oat mixture on top of muffin batter.
16
Bake for 20 to 22 minutes or until a toothpick inserted in center comes out clean.
17
Cool in muffin cups on a wire rack for 5 minutes.
18
Remove muffins from muffin cups.
19
Serve warm.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Diabetic