Saturday, December 17, 2011

banana oat streusel muffins

Thinking of something easy and tasty for breakfast on Christmas morning? Try these healthy and moist banana oat streusel muffins. The cinnamon and nut streusel topping adds an extra layer of flavor, which makes muffins go from ordinary to extraordinary. 

Not only do these muffins contain healthy ingredients of banana and oats, they also are made with light olive oil rather than butter. These muffins don’t require a heavy amount of butter, since a small amount of butter is added to the topping.

Omit the topping if you want to go healthy all the way. They are still just as delicious. 

Photo taken at Malibu Lumber Yard
Happy Holidays and Peace in Malibu
banana oat streusel muffins
Adapted from Gordon Ramsay’s Healthy Appetite


1 ½ cups quick cook oats
1 ½ cups all-purpose flour
1 ½ teaspoon baking powder
1-teaspoon baking soda
¼ teaspoon kosher salt
½ cup light brown sugar
4 large ripe bananas, mashed
1 large egg, beaten
4-tablespoon light olive oil

  • Heat oven to 350 degrees. 
  • Line a 12-hole muffin pan with cupcake tins. 
  • In a large bowl, combine oats, flour, baking powder, baking soda, salt, and brown sugar. 
  • Mix well and make a well in the center. 
  • Add banana, egg and olive oil. 
  • Stir with a wooden spoon just until well combined (do not over mix). 
  • Spoon mixture into the cupcake tins. 
  • Stop and proceed with streusel topping. 

  • ¼ cup packed light brown sugar 
  • ¼ cup finely chopped nuts 
  • ½ teaspoon ground cinnamon 
  • 1-tablespoon butter 
  • In a small bowl, mix topping ingredients; sprinkle evenly over batter in muffin cups. 
  • Bake for 20 to 25 minutes until brown and a toothpick inserted in the middle comes out clean.

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