banana muffins

Oat Topped Banana Brown Sugar Muffins

Oat Topped Banana Brown Sugar Muffins

Oat Topped Banana Brown Sugar Muffins

Having company for the Labor Day weekend? 

Need a breakfast bread for the back-to-school crowd?

Brunch item?

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.

Makes 12

Gillian’s Egg-Free, Dairy-Free Banana Muffins

Remy, my grandson is two years old today. And my daughter Gillian, who writes Lala Lunchbox (and has developed an App for kids and their parents to plan healthy lunches), was experimenting with recipes for cupcakes for his party this weekend.

But Remy didn’t want cupcakes. He said “my want a muppin peez.”

So when a kid asks so nicely for a muffin please, what do you do?

Make muffins!

Gillian made the muffins (Remy added the cinnamon and got to lick the bowl) using a vegan recipe she created long ago for a party at her daughter Lila’s school — one of the kids was allergic to milk and eggs. It’s Gillian’s family’s go-to recipe now.

She wrote about it here. But I am repeating the recipe here as well. Note: there’s no added sugar in this recipe.

Gillian’s Egg-Free, Dairy-Free Banana Muffins

1-1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 super ripe bananas

1 teaspoon vanilla extract

1/2 cup vegetable oil

1 cup applesauce 

Preheat oven to 350 degrees. Place 12 cupcake liners in a muffin tin. In a bowl, mix the flour, cinnamon, baking powder, baking soda and salt. Set aside. In a second bowl, mash the bananas. Add the vanilla extract, vegetable oil and applesauce and blend ingredients thoroughly. Add the dry ingredients to banana mixture and stir to combine. (We like leaving the bananas slightly chunky.)

Pour the batter into the cupcake liners and bake for approximately 22-24 minutes. Makes about 12 muffins.