I’d like to introduce you to Tonia’s oatmeal banana muffins. Because when you find a good thing you want to make sure you keep the recipe handy…and also share it with your friends. Especially when it’s a “treat” that maybe is a teeny bit more healthy of a treat?? Hmmm…not sure about that, but worth saving in any case.
A few years ago a friend brought us these tasty “healthy” treats and we have loved them ever since.
And, as Lucy has been working diligently to put together her own recipe book, and she wanted to be sure this recipe was in there.
So here we go.
Tonia’s Oatmeal Banana Muffins
The perfect amount of sweet and hearty, with a delicious topping baked in.
Also, the perfect way to put those browning bananas on your counter to work:)
Tonia’s Oatmeal Banana Muffins
Ingredients
- 1/4 C. avocado oil can use vegetable oil too
- 1/2 C. sugar
- 1 egg
- 3 ripe bananas mashed (approx. 1 1/2 cups)
- 1 tsp. vanilla
- 1 1/4 C. flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 1/2 C. oatmeal
Topping
- 1/2 C. oatmeal
- 1/4 tsp. cinnamon
- 2 Tbs. brown sugar
- 2 Tbs. melted butter
Instructions
- Mix ingredients in order.
- Pour equal parts into muffin tin, sprayed with cooking spray.
- In another bowl, mix the ingredients for the topping. It will be quite dry.
- Add equal parts to the batter in the muffin tin.
- Bake at 375 for 18-20 minutes.
Other yummy Sweet Breads:
Also, if you want to listen to something while you’re baking, check out our latest In the Arena Podcast episode all about having difficult conversations with your kids.
Years ago I read from America’s Test Kitchen that a trick to take your banana bread up a notch is to bake the bananas beforehand. Seriously! I do it anytime I make banana bread now. Foil lined sheet, poke the bananas 2-3 times, 350 degrees for 20 minutes. It caramelizes the sugars in them. Give it a try!