Tuesday, February 22, 2011

Recipe Win: Banana Oatmeal Breakfast Muffins

I knew I would get it right eventually.

Now, I'm not saying these muffins are perfect, but they're pretty tasty for breakfast.  And they have WHOLE GRAINS in them, so they're guilt-free, because whole grains cancel out butter and sugar, of course.  Didn't you know that?

I adapted the recipe out of the Better Homes and Gardens Cookbook to make it healthier and spicier.  This is pretty much the best cookbook out there for beginners, because it gives you a basic recipe for everything you could want.   I just find myself often adding extra seasoning and spices, but that's probably just because I need everything to blow my mind.

Sooo.. here we go!  I added whole wheat flour, oats, and extra "flavors"-- enjoy.

Banana Oatmeal Breakfast Muffins

1 squishy banana
1 c. white flour
1/2 c. whole wheat flour
1/4 c. oats
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
3/4 c. milk
1/4 c. cooking oil
1 tsp. vanilla
1/4 tsp. allspice (or cinnamon, or cloves... whatever you like)

Streusel Topping
1:1 flour and brown sugar mix, cinnamon, and butter

1. Grease your muffin tin and preheat oven to 400.
2. Mix flours, oats, sugar, baking powder, salt, spice.
3. In another bowl, beat egg, mash banana, mix in milk, oil, and vanilla.
4. Mix the wet into the dry,  Then spoon it into your muffin cups.  Only fill muffin cups about half way.  Then sprinkle on your streusel topping.  Bake for 15-18 minutes.

They're a little bit on the denser side because of the whole wheat flour, but that means they're good for you, and will fill you up longer, which is important at breakfast.  And bananas have potassium to energize your day.


Important Lessons:  Whole wheat flour is like cooking with cardboard flour, so do not reduce the milk or oil, and add flavorful things like vanilla and spice.  Otherwise, you get the Banana Cardboard Muffins from the Recipe Fail.  This batch came out much better :)


  1. What kind of whole wheat flour are you using? I bake bread with stoneground wheat, but usually use whole wheat pastry flour in muffins. It doesn't seem to make the texture as dense, so I can use more WW in proportion to all purpose.

  2. This is my first adventure with whole wheat flour, so guidance is welcome! For this I used King Arthur natural whole wheat flour. I'm still experimenting with the ratios, but I liked the consistency I got here (although I think the oats also made a difference).

  3. Oh yum. These look great! And I love the instructions for "1 squishy banana." Thanks for the tip on my blog, about serving wheat berries with fruit and goat cheese. I happen to have bought some goat cheese last week and wasn't sure what to do with it. I'll have to give that a try.

  4. Thanks! And I hope you enjoy that wheat berry mix... it's good atop some baby spinach. Seriously, what doesn't taste good with goat cheese? :)