Wednesday, October 1, 2014

OAT MUFFINS with BANANAS AND WALNUTS

My husband and I attend the Bible Boomers Sunday School Class at Platte Woods United Methodist Church.  This past Sunday we had a "Meet and Eat" gathering. We have these gatherings when we need to make plans for future classes, studies, socials, and service projects.  

I got up early so I could make these healthy muffins. I figured someone would bring something "unheathy" for people to enjoy (and Paula did - will be sharing it later. Get ready....it's a good one!) This recipe was in The Parade magazine in the Sunday paper earlier this month. If you make only 12 muffins (see below) and use butter instead of margarine, each muffin will contain 180 calories.


OAT MUFFINS with BANANAS and WALNUTS

TOPPING:

1/4       cup old-fashioned rolled oats
1          tablespoon packed light brown sugar
1/4       teaspoon ground cinnamon
1/4       teaspoon nutmeg
1          tablespoon margarine, melted

MUFFINS:

1          cup sifted flour
1/4       cup packed light brown sugar
2          teaspoons baking powder
1/2       teaspoon baking soda
1/2       teaspoon ground cinnamon
1/4       teaspoon ground ginger
1/4       teaspoon salt
1          cup old-fashioned rolled oats
1/2       cup chopped walnuts
3/4       cup buttermilk (not fat free) (I used lowfat)
1          large egg
2          tablespoons margarine, melted
3/4       cup mashed ripe bananas (about 2 bananas)

Preheat oven to 400 degrees F.  Place paper liners in 12 muffin pan cups. 

Stir together all topping ingredients in a small bowl and set aside.

Make muffins:  Combine the dry ingredients in a mixing bowl with a whisk. Make a "well" in the center.

In a separate bowl, whisk together the buttermilk, egg, and margarine; then mix in the bananas.



Pour the liquid ingredients in the center of the dry ingredients and stir until just combined.

Pour batter into muffin cups - each cup should be about 2/3rds full. (I had extra batter and made 8 little "poppers".)

Scatter the topping over batter, dividing evenly among cups.



Bake until muffins are gently rounded and topping is lightly browned. 20 to 25 minutes (15 minutes for poppers)





Cool on a wire rack and serve.




They are so delicious!

4 comments:

  1. I made these too and agree....absolutely wonderful!

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    1. Thanks. I'm anxious to make them again.

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  2. THANK YOU for posting the recipe! I made them and my whole family loved them... and then I lost the recipe. You're a lifesaver. Making them for my adult Sunday School class this week!

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    Replies
    1. That's great!I'm sure they will be a hit at your Sunday school too. Thanks for letting me know. Did you see the zucchini mini muffins (poppers) I made? They were really really good too.

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