Tuesday, March 25, 2014

Oatmeal Muffins

When trying to decide what to make for breakfast this week, I wanted to experiment with a new muffin recipe. By replacing some of the flour with oats, the fiber content of these muffins is bumped up. Additionally, the oil is replaced by a mashed bananas, adding a little sweetness, creaminess, and additional nutrients. This oatmeal muffin has all of the flavor profile of a traditional banana nut without all the guilt....if you feel guilty about things such as that. More than anything, this recipe gives you an extra muffin recipe to add to your archives. Plus, you will have an easy and portable oatmeal breakfast for those rushed weekday mornings!
1 Cup Oats
1/2 Cup All Purpose Flour
1/2 Cup Light Brown Sugar, Packed
1/4 Cup Finely Chopped Pecans
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Ginger
1 pinch Salt
1 Banana, mashed
1/2 Cup Milk
1 Egg, lightly beaten
1 teaspoon Vanilla
FOR THE TOPPING
1 Tablespoon Light Brown Sugar
1. Place the oats into a food processor fitted with the blade attachment. Process until the oats are the consistency of flour.
2. Place the processed oats, flour, brown sugar, pecans, baking powder, cinnamon, ginger and salt into the bowl of a large mixer. Stir to combine.
3. Add the mashed banana. Mix for 1 minute to combine. Scrape the sides of the bowl.
4. Add the milk, egg, and vanilla to the mixer. Mix the ingredients for 2 minutes, scraping the sides of the bowl to combine.
5. Prepare a large muffin tin by spraying with non-stick cooking spray.
6. Evenly divide the batter between the six muffins.
7. Sprinkle the reserved brown sugar on top of the muffins.
8. Bake in a preheated 350 degree oven for 35-40 minutes until golden brown.
9. Allow the muffins to cool at room temperature for 5 minutes before removing from the pan.

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