Toasted Oatmeal Banana Muffins
Servings: 12
These toasted oatmeal banana muffins are unlike any breakfast muffin you’ve ever had before! Quickly toast and blend your oats to create a richly flavored oat flour, and then mix it into your batter for a hearty morning treat.
Print Recipe
Ingredients
- Muffin
- 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
- Topping
- 1/4 cup old fashioned oats
- 2 tablespoons brown sugar packed
- 2 tablespoons chopped pecans
- 2 tablespoons cinnamon
- 2 tablespoons butter melted
Instructions
- 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.
Notes
How to store banana oat muffins:
Store them at room temperature in an airtight container like a zip lock bag. I would also recommend putting a piece of parchment or a paper towel in the bag with the muffins so it will absorb excess moisture and keep the muffins from getting soggy. About four days.
You can also freeze the muffins once they’ve cooled and keep them in an airtight container for about 3 months. Allow them to come to room temperature overnight in the refrigerator, or heat them up in the microwave.
Do not store in the fridge or they will dry out.