Banana Oat Nut Muffins
- 3 Tbs. slivered almonds, finely chopped
- 1 Tbs. light brown sugar, firmly packed
- 2/3 C. light brown sugar, firmly packed
- 1 3/4 C. flour
- 3/4 C. oatmeal, old fashioned or quick cooking
- 2 1/2 tsp. baking powder
- 3/4 tsp. ground cinnamon
- 3/4 tsp. salt
- 1/8 tsp. baking soda
- 1 C. banana, mashed overripe (about 2 medium)
- 1/2 C. nonfat milk
- 1 large egg
- 2 1/2 Tbs. vegetable oil
Mix almonds and the 1 Tbs. brown sugar in a cup. Heat oven to 425 degrees. Coat twelve 2 1/2" muffin cups with nonstick cooking spray. In a large bowl, stir flour, oats, remaining 2/3 C. brown sugar, baking powder, cinnamon, salt and baking soda until well mixed, breaking up lumps of brown sugar, if necessary.
In a small bowl, whisk remaining ingredients until blended. Add, all at once to flour mixture and stir just until moistened. Don't over-mix or muffins will be tough and dense. Divide among muffin cups (cups will be full.) Top each with 1 tsp. almond mixture.
Bake 18 minutes or until a wooded pick inserted in centers comes out clean. Leave in pan 5 minutes, then run a small knife around each muffin and gently lift out and place upside down onto a wire rack.
Yield: 12 servings
From: "Woman's Day" magazine, 9/1/98