Oat Muffins with bananas and walnuts

By btaylor

From Mad for Muffins by Jean Anderson reprinted in Parade Magazine 9/21/14

Ingredients

• Topping
• 1/4 cup old-fashioned rolled oats
• 1 Tbsp packed light brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 Tbsp unsalted butter, melted
• Muffins
• 1 cup sifted all-purpose flour
• 1/4 cup packed light brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup old-fashioned rolled oats
• 1/2 cup coarsely chopped walnuts
• 3/4 cup buttermilk (not fat-free)
• 1 large egg
• 2 Tbsp unsalted butter, melted
• 3/4 cup mashed ripe bananas (about 2 small)

Preparation

Step 1

Preheat oven to 400°F. Place liners in 12 muffin pan cups. Stir together all topping ingredients in a small bowl and set aside.

Make muffins: Combine first seven ingredients in a medium mixing bowl. Add oats and walnuts, stir, and make a well in center of dry ingre- dients. In a separate medium bowl, whisk together buttermilk, egg, and butter, then mix in mashed bananas. Pour into center of dry ingredients and stir until just combined. Specks of flour should be visible in batter.

Pour batter into muffin cups—each cup should be about two-thirds full. Scatter topping over batter, dividing evenly among cups. Bake until muffins are gently rounded and topping is lightly browned, 20 to 25 minutes. Cool on a wire rack and serve.
PER MUFFIN: 180 cal, 24g carbs, 5g protein, 7g fat, 25mg chol, 230mg sodium, 2g fiber