Banana Oat Crumble Muffins
User Reviews
4.9
26 reviews
Excellent
Banana Oat Crumble Muffins
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Banana Oat Crumble Muffins are a healthier take on the classic banana bread. These muffins are gluten free, oil free and are just as delicious as classic banana bread. They are the perfect grab and go breakfast. The simple crumble toppings adds a hint of sweetness and crunch to these muffins. They are incredibly moist and full of rich banana flavor. This recipe is simple to customize. Feel free to add chocolate chips, fruit, seeds or nuts if you’d like!
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Ingredients
Dry Ingredients
- 1 ½ cups oats (old fashioned rolled oats, not steel cut or quick oats)
- 1 ½ cups oats (ground into oat flour, or store bought oat flour)
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt sea salt
- 2 teaspoon cinnamon
Wet Ingredients
- 2 banana mashed, ripe
- 2 egg
- ½ cup honey (or maple syrup, agave or liquid sweetener of choice)
- ¾ cup milk (of your choice)
- 3 teaspoon vanilla extract
Crumble
- ½ cup oats (old fashioned rolled oats, not steel cut or quick oats)
- ¼ teaspoon cinnamon
- 2 tablespoon brown sugar
- 2 tablespoon butter (melted)
Instructions
- Preheat oven to 350°F. Grease a 12 cup muffin pan and set aside.
- In a blender, add 1 ½ cups of oats and blend until it turns into a fine flour (or use store bought oat flour). In a medium sized bowl combine all of the dry ingredients. Stir until evenly combined.
- In a large bowl, mix the wet ingredients together.
- Add the dry ingredients to the wet ingredients. Stir until evenly combined. Let the batter sit for 10 minutes. This allows the oats to soak up the wet ingredients and soften.
- In a small bowl prepare the crumble topping. Combine all of the crumble ingredients and mix until evenly incorporated. Set aside.
- Spoon batter into the prepared muffin pan until evenly distributed, about ¾ of the way full. Sprinkle a small amount of the crumble topping on top of each muffin.
- Bake for 25-30 minutes, or until a tooth pick comes out clean when inserted in the center of a muffin.
- Let cool on a wire rack for 10 minutes before serving. Store in an airtight container for up to 1 week.
- Enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
198kcal
(10%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
34mg
(11%)
Sodium
250mg
(10%)
Potassium
200mg
(4%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
136IU
(3%)
Vitamin C
2mg
(2%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 250mg | 10% |
| Potassium | 200mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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