So I am pretty sure my kids asked me about a million times when these banana oat muffins were going to be ready to eat.
It was just killing them to watch me take pictures of these. They just smelled so good I even had a hard time resisting.
They didn’t have to suffer to long and they each ate a muffin and then another 🙂
These aren’t your everyday muffin you see I toasted the oats and ground them into oat flour.
I am feelin pretty healthy now that I’m grinding my own oat flour. It actually is quite easy! Just toss the oats in your food processor and bam you have oat flour. Pretty upscale if you ask me. This was my first experience with making oat flour and I must say it makes a difference. It added so much flavor that the muffins actually had an oatmeal taste. Then I topped them with a cinnamon, brown sugar oat mixture and threw in a few chopped pecans for good measure. I thought about adding in some chocolate chips but I thought I would restrain myself and keep with the healthy theme I had going. But if your feelin the need go ahead and add in some yummy chocolate-y goodness.
- 1 cup old fashioned oats
- 2 tablespoons butter
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 small ripe bananas mashed
- 1/2 cup buttermilk
- 1/2 cup butter melted
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup old fashioned oats
- 2 tablespoons brown sugar packed
- 2 tablespoons chopped pecans
- 2 tablespoons cinnamon
- 2 tablespoons butter melted
Preheat oven to 350 degrees F. Lightly grease a muffin tin or use paper liners.
In a medium skillet melt the 2 tablespoons butter over medium heat. Add in 1 cup oats and stir to combine. Continue to stir for 2-3 minutes or until lightly brown and fragrant. Place oats in a food processor and grind into a flour.
In a large mixing bowl combine oat flour, flour, sugar, baking soda and salt. In a medium mixing bowl combine mashed bananas, buttermilk, melted butter, eggs and vanilla. Gently incorporate the wet with the dry mixing just until combined. Spoon into prepared muffin tin.
In a small bowl combine the topping ingredients and divide evenly over the muffins.
Bake for 20-25 minutes, or until toothpick inserted in middle comes out clean.