Banana Crumb Oatmeal Chocolate Chip Muffin
Aug 20, 2013 20:35:10 GMT -5
Post by PrisonerOfHope on Aug 20, 2013 20:35:10 GMT -5
Banana Crumb Oatmeal Chocolate Chip Muffin
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Makes 16 regular size muffins
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Muffins - wet ingredients:
1 1/2 cups Mashed Banana, about 3 medium Bananas
1 large Egg, beaten
1/4 cup Corn Oil
1/2 cup Buttermilk
2/3 cup Brown Sugar, packed
1 tsp Vanilla Extract
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Muffins - dry ingredients:
1 cup All-Purpose Flour
2/3 cup Whole Wheat Flour
1/2 tsp Baking Soda
2 1/2 tsp Baking Powder
1/2 tsp Table Salt
1/2 cup Rolled Oats (Old-Fashioned or Quick Cooking)
1/2 tsp Ground Cinnamon
3/4 cup Chocolate Chips (I used Ghirardelli 60% Cacao chocolate chips)
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Topping:
1/3 cup Rolled Oats (Old-Fashioned or Quick Cooking)
1/4 tsp Chocolate Chips
3 Tbsp Brown Sugar, packed
1 Tbsp Whole Wheat Flour
2 Tbsp Corn Oil
dash of Table Salt
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Pre-heat oven to 375-F.
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For the Topping:
In a small bowl, combine 1/3 cup Oats, 1/4 tsp Cinnamon, 3 Tbsp Brown Sugar, 1 Tbsp Whole Wheat Flour and 2 Tbsp Corn Oil and a dash of Table Salt; Mix well and set aside until needed.
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For the Muffins:
Mash Bananas in a medium bowl. Stir in beaten Egg, Corn Oil, Buttermilk, 2/3 cup Brown Sugar and Vanilla Extract.
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In a large bowl combine the All-Purpose Flour 2/3 cup Whole Wheat Flour, Baking Soda, Baking Powder, 1/2 tsp Table Salt, 1/2 cup Rolled Oats and 1/2 tsp of Cinnamon. Mix well.
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Pour the banana mixture into the dry ingredients and stir just to combine. The batter should be a little lumpy.
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Stir in the Chocolate Chips.
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Divide batter among the 16 prepared muffin cups (fill the cups almost full) and sprinkle each with the reserved Topping. Tip: Use an ice cream scoop for an easy way to fill muffin cups.
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Bake at 375 degrees F. for about 20 minutes. Muffins are done when a toothpick inserted in one of the center muffins comes out clean or 190-F internal temperature is reached in the center of a muffin.
.
Makes 16 regular size muffins
.
Muffins - wet ingredients:
1 1/2 cups Mashed Banana, about 3 medium Bananas
1 large Egg, beaten
1/4 cup Corn Oil
1/2 cup Buttermilk
2/3 cup Brown Sugar, packed
1 tsp Vanilla Extract
.
Muffins - dry ingredients:
1 cup All-Purpose Flour
2/3 cup Whole Wheat Flour
1/2 tsp Baking Soda
2 1/2 tsp Baking Powder
1/2 tsp Table Salt
1/2 cup Rolled Oats (Old-Fashioned or Quick Cooking)
1/2 tsp Ground Cinnamon
3/4 cup Chocolate Chips (I used Ghirardelli 60% Cacao chocolate chips)
.
Topping:
1/3 cup Rolled Oats (Old-Fashioned or Quick Cooking)
1/4 tsp Chocolate Chips
3 Tbsp Brown Sugar, packed
1 Tbsp Whole Wheat Flour
2 Tbsp Corn Oil
dash of Table Salt
.
Pre-heat oven to 375-F.
.
For the Topping:
In a small bowl, combine 1/3 cup Oats, 1/4 tsp Cinnamon, 3 Tbsp Brown Sugar, 1 Tbsp Whole Wheat Flour and 2 Tbsp Corn Oil and a dash of Table Salt; Mix well and set aside until needed.
.
For the Muffins:
Mash Bananas in a medium bowl. Stir in beaten Egg, Corn Oil, Buttermilk, 2/3 cup Brown Sugar and Vanilla Extract.
.
In a large bowl combine the All-Purpose Flour 2/3 cup Whole Wheat Flour, Baking Soda, Baking Powder, 1/2 tsp Table Salt, 1/2 cup Rolled Oats and 1/2 tsp of Cinnamon. Mix well.
.
Pour the banana mixture into the dry ingredients and stir just to combine. The batter should be a little lumpy.
.
Stir in the Chocolate Chips.
.
Divide batter among the 16 prepared muffin cups (fill the cups almost full) and sprinkle each with the reserved Topping. Tip: Use an ice cream scoop for an easy way to fill muffin cups.
.
Bake at 375 degrees F. for about 20 minutes. Muffins are done when a toothpick inserted in one of the center muffins comes out clean or 190-F internal temperature is reached in the center of a muffin.
