“These healthy muffins have a sweet crunchy topping and little bits of banana that keep the muffins moist. Grab your morning coffee and two muffins, and you'll have a healthy and tasty breakfast on-the-run! Alternate instructions are provided for making this in a loaf pan.”
READY IN:
30mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 (350 if you are making a single loaf so the large inside area has time to bake). Spray pan with non-stick spray.
  2. Mix topping ingredients together. Set aside.
  3. Combine all dry ingredients (flour, sugar, oatmeal, baking soda, baking powder, salt, and spices). Note: I've used half Splenda mix for the sugar with great results.
  4. Separately, in a 2 cup measure, combine all liquid ingredients (buttermilk, oil, eggs, vanilla, and banana).
  5. Pour liquids into dry ingredients. Use a spatula to gently combine.
  6. Fill 12 muffin tins to the rim (or 36 mini-muffins, or one loaf pan). Sprinkle with topping mixture.
  7. Bake 375 degrees for 16-18 minutes (12 minutes for mini-muffins and 45 minutes at 350 degrees for a single loaf). Use toothpick test to make sure there's no wet area in the middle.

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