Having company for the Labor Day weekend?
Need a breakfast bread for the back-to-school crowd?
These banana muffins will suit so many needs.
Oat-Topped Banana Brown Sugar Muffins
- 1-1/4 cups all-purpose flour
- 1/2 cup plus 2 tablespoons quick cooking oats
- 1/4 cup brown sugar
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 small very ripe bananas, mashed
- 1/2 cup plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
Preheat the oven to 400 degrees. Grease 12 muffin tins. Mix the flour, 1/2 cup oats, brown sugar, baking powder, salt, baking soda and cinnamon together in a bowl. In a second bowl, mix the banana, yogurt, eggs and vanilla extract. Pour the liquid ingredients into the flour mixture and stir just to bend ingredients. Spoon equal amounts into the greased muffin tins. Sprinkle the tops evenly with the 2 tablespoons oats. Bake for 18-20 minutes or until a cake tester inserted into the center comes out clean.