Try this Oatmeal Banana Muffins recipe
- topping
- 1 1/4 cup gluten free rolled oats
- 1/2 cup yogurt
- 1/2 cup milk
- 1/3 cup brown sugar
- 1/3 cup oil
- 2 large ripe bananas mashed
- 1 large egg lightly beaten
- 1 1/2 cup flour oat is recommended, i used bob's red mill gluten free pizza mix
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 4 oz. cream cheese softened
- 2 tbsp honey
- 4 tbsp jam
- Carbohydrate 4.28732416666667 g
- Cholesterol 40.7725 mg
- Fat 15.42916125 g
- Fiber 0.136499999312063 g
- Protein 0.516549166666667 g
- Saturated Fat 9.76573270833333 g
- Serving Size 1 1 Serving (25g)
- Sodium 183.869041666667 mg
- Sugar 4.1508241673546 g
- Trans Fat 1.07993833333334 g
- Calories 154 calories
Step-by-step
- In a large bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.
- Mix flour, salt, spices, baking powder and baking soda in a bowl.
- Add brown sugar, mashed banana, egg and oil to yogurt/oat mixture. Mix well.
- Add dry ingredients to the rolled oats mixture. Mix well.
- Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes. If needed bump the temperature up to 375 for another 10 minutes to get a nice crunch on top and done all the way through.
- While muffins bake, mix topping ingredients well and spread frosting on cool muffins, if you can wait that long.
Why are the oats soaking in dairy instead of going straight into the dry bowl? Hydrating rolled oats in a mixture of yogurt and milk for ten minutes softens the fibrous bran layers before baking, preventing a gritty texture in the final crumb. Thorough hydration allows the starches to absorb moisture evenly, which changes how the batter behaves in the oven. Incorporating overripe bananas with heavy black spots on the peel guarantees natural sweetness and enough free water to activate the chemical leaveners.
Mastering the Muffin Structure
Success with dense grain batters relies entirely on managing gluten development and chemical leavening reactions simultaneously. Mixing the dry components separately ensures the baking powder and baking soda distribute uniformly alongside the cinnamon and nutmeg. When combining wet and liquid components, fold gently with a spatula just until dry streaks disappear to avoid tough, rubbery results. Fill each greased cup two-thirds full to leave adequate headspace for the vertical rise driven by the two teaspoons of baking powder.
- Bake at the standard temperature for twenty minutes, then increase the heat to 375 degrees Fahrenheit for an additional ten minutes if the tops require extra crispness.
- Ensure the cream cheese is fully softened to room temperature before beating it with honey and jam to prevent lumps in the frosting.
- Pair these spiced pastries with a tart citrus salad to cut through the richness of the dairy topping.
