Use it all in this Banana Oat Muffins Recipe that incorporates the entire banana, including the peel for a bold banana flavor!
Servings: 12
Prep Time: 25 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 50 minutesminutes
Ingredients
For the Muffin:
1can of PAM® Non-Stick Cooking Spray
2cupsof flour
1 ¼cupsof oats
½cupof brown sugar
½cupof sugar
1teaspoonof baking powder
1teaspoonof baking soda
pinchof salt
1 ½teaspoonof cinnamon
2whole bananas, ends cut off
2eggs
¼cupof melted butter
¼cupof Greek yogurt
For the Topping:
3tablespoonsof butter
¼cupof oats
¼cupof brown sugar
2tablespoonsof all-purpose flour
Instructions
Preheat the oven to 350°.
In a large bowl mix together the flour, oats, brown sugar, sugar, baking powder, baking soda, pinch of salt, and cinnamon until combined and set aside.
Next, add the bananas, eggs, melted butter and Greek yogurt to a blender and puree on high speed until smooth.
Combine the wet and dry ingredients until combined and set aside.
For the topping: In a separate medium size bowl cut together the butter, oats, brown sugar and flour until the butter is the size of rice.
Spray the inside of a 12 count muffin tin sprayed with PAM® Non-Stick Cooking Spray and divide the batter into each muffin slot and top off with the oatmeal-brown sugar topping.
Bake the tray in the oven at 350° for 22 to 25 minutes or until they are lightly browned and firm.