Oat + Banana Nut Muffins


I've definitely mentioned this before... but I think the best part about having overripe bananas around is the obvious excuse you have to make muffins. I have a couple of go-to recipes, and it's hard to beat a Banana Muffins with Chocolate Pretzel Topping but I think I may have found a new favorite with this simple oat and walnut version. Banana muffins don't need much to make them fancy but adding something extra on top is certainly a bonus. I made a simple topping for these with a little bit of brown sugar, oats and chopped walnuts.

Oat flour isn't something I use all that often, but after adding it to these muffins I think I'll be baking with it more often. The great thing about oat flour is if you don't have it on hand you can make your own by putting rolled or old fashioned oats in a food processor. 

Oat + Banana Nut Muffins
makes 12 muffins

1 ½ cups all-purpose flour
1 cup oat flour
¾ cup light brown sugar
2 ½ tsp baking powder
¼ tsp salt
3 small ripe bananas, mashed
2 eggs
½ cup skim milk
¼ cup canola oil
½ cup chopped walnuts

for topping
¼ cup oats
¼ cup chopped walnuts
½ tablespoon butter, softened
2 tablespoons light brown sugar

Preheat oven to 350° and prepare a standard 12 cup muffin tin or larger 6 cup tin with cooking spray. Combine flours, brown sugar, baking powder and salt in a large mixing bowl and set aside. Using a stand mixer or a whisk, combine the mashed banana, egg whites, milk and canola oil. Pour the wet mixture and slowly mix until just combined, add walnuts. To prepare the topping, stir together the oats, walnuts, butter and brown sugar until crumbly. Pour the muffin batter into the tins, and top with oat mixture. Bake until golden brown and muffins are cooked through, about 20 minutes.