Tender banana muffins with a crunchy, buttery oat topping.
Prep Time:10-15 mins
Cook Time:20-25 mins
Total Time:30-40 mins
Yield:Makes 12 muffins 1x
Category:Breakfast, Brunch, Dessert
4 tablespoons butter
½ cup old-fashioned rolled oats
2 tablespoons brown sugar
1 teaspoon cinnamon
2 large ripe bananas
½ cup brown sugar
2 large eggs
¼ cup oil
1 cup oat flour (or ground oats)
½ + ⅔ cup rolled old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon coarse salt
½ cup dark chocolate chips or fresh or frozen blueberries (if using)
Preheat oven to 350 degrees. Coat an 8 or 12-cup muffin tin with cooking spray.
In a small bowl, melt the butter. Add oats, brown sugar and cinnamon and stir to combine. Set aside.
In the bowl of a stand mixer, cream bananas, brown sugar, eggs and oil until fluffy. In a separate medium bowl, whisk together oat flour, oats, baking powder, baking soda and salt. While the mixer is running, slowly dump dry ingredients into the banana mixture, just until combined. Fold in chocolate chips or blueberries (if using). Spoon batter into muffin tin, about ⅔ of the way full. Top each muffin with a spoonful of topping. Bake 18-22 minutes, until toothpick inserted into the center of a muffin comes out clean. Allow to cool.