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Crunchy Oatmeal Banana Muffins Recipe

Crunchy Oatmeal Banana Muffins Recipe

The secret to good muffins is not to over-mix. The riper the banana, the sweeter, and toast the pecans first - you'll be glad you did. I only make six because they don't stay crunchy for long and the tops are the best part

1/3 cup finely diced toasted pecans
1 tablespoon brown sugar
1 tablespoon vegetable oil (or melted butter)
2/3 cup rolled oats
3/4 cup all purpose flour
1/3 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup milk (I use 1% low fat)
1/4 cup vegetable oil (I use extra light olive oil)
1 large egg
3/4 cup mashed ripe banana (a 7 ounce banana, mashed with a fork)
1 1/2 teaspoons vanilla
1/3 cup diced pecans

1. Preheat oven to 375 F. Grease a 6-cup muffin pan or insert paper liners.

2. Finely dice 2/3 cup toasted pecans and set aside.

3. For the topping, combine half of the nuts (1/3 cup), brown sugar & oil in a cup and set aside.

4. In a large bowl combine the oats, flour, sugar, baking powder, baking soda, and salt.

5. In a smaller bowl using a hand mixer on low speed, beat the milk, oil, egg, banana, and vanilla until smooth, about 20 seconds.

6. Fold banana mixture into flour mixture, followed by remaining 1/3 cup pecans.

7. Divide batter between muffin cups & top each one with nut mixture, pressing down lightly. Bake for 20-25 minutes (23 minutes works for me).

Servings: 6
Source: JennyCanCook.com
Web Page: http://www.jennycancook.com
Anna in Sweden

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