Oat Muffins with Bananas and walnuts

By Lady Butterfly

Ingredients

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

Details

Servings 12
Preparation time 20mins
Cooking time 45mins
Adapted from patriciaspatchwork.blogspot.com

Preparation

Step 1

Active 20 mins Total: 45 mins Makes 1 dozen

Preheat oven to 400 degrees F. Place paper liners in 12 muffin pan cups.

Stir together all topping ingredients in a small bowl and set aside.

Make muffins: Combine the seven dry ingredients in a medium mixing bowl. Add oats and walnuts, stir, and make a well in center of dry ingredients.

In a separate medium bowl, whisk together the buttermilk, egg, and butter, then mix in the mashed bananas.

Pour into center of the 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 2/3rds full. Scatter topping over batter, dividing evenly among cups. Bake until muffins are gently rounded and topping is lightly browned, 20-25 minutes. Cool on a wire rack and serve.

Per muffin 180 cal. 24g carbs, 5g proteins, 7g fat, 25mg chol, 20mg sodium, 2g fiber