Banana Oatmeal Nut Muffins

Sometimes you have to try new alternatives, even to a favorite recipe.

These muffins are a case in point -- I had been using Simply Recipe/Elise's recipe for banana nut muffins, and were they good! They were super moist, banana-y, and everything banana bread should be. Yes that's right, I said bread.
You see, I think of muffins as something to eat for breakfast. Something that I can make with just a quick sanction from my mom. But bread, is more of a dessert, or as a once-in-awhile breakfast. But when I make muffins I want something relatively virtuous, filling, but still yummy.

Enter a recipe I saw on Naturally Ella (another Erin -- eeee!). Oats? Maple syrup? Whole wheat flour? Wow, this is a whole new breed of muffin we have here! But did it work? Oh yes. Oh yes it did.

With a 1/4 cup less sugar (and half of it unrefined), and all of the above, these muffins were a whole lot healthier, I thought. A bit more fat, but we can live with that. :) Did they taste healthier? Yes, but in a good way.

They were light and cakey, with a slight chewiness from the oats. A mildly earthy flavor, sweet, and of course, that nostalgic banana flavor.
Were they better than Elise's? No, not really. Different, but not particularly better. But if somewhat healthy and muffin is what you're after these are the ones for you.


Oatmeal Banana Nut Muffin
From Naturally Ella
Servings: 12-18 (muffins)

This is the first batch I made (only a few slight changes). The second is changed a good deal more, and uses large bananas instead of medium. So depending on what size bananas you have, you can see what I did. The topping is not mandatory. Make sure you chop the nuts up smaller than I did. I used homemade granola in the second batch, so don't be afraid to use your imagination for that. Enjoy!

Ingredients
1/2 cup canola oil
1/4 cup maple syrup
1/4 cup sugar
1 egg
2 medium bananas
1 teaspoon vanilla extract
3 tablespoons yogurt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup whole wheat flour
1/2 cup oatmeal
1/2 cup all purpose flour
1/4 cup walnut pieces

Topping: (optional)
1/4 cup oatmeal
2 tablespoons sucanat
2 tablespoons pecan pieces -- chop!


Preheat oven to 350˚
In a medium bowl -- mash the bananas, add in oil, syrup, sugar, extract, and sour cream-stir until combined. In a separate bowl, combine dry ingredients. Add dry ingredients to banana mixture and mix by hand with a wooden spoon until batter is combined. Don't over-mix. Fold in pecans.
Scoop into prepared muffin tin (fill about 2/3 of the way full) and top with oatmeal mixture. Bake for 20-25 (took me about 23-27) minutes until top springs back and when inserted, a fork comes out clean.

Banana Nut Muffins
Adapted from Naturally Ella

The second recipe I made, with large bananas. Changes in italic.

Ingredients
1/2 cup canola oil
1/4 cup maple syrup
1/4 cup sugar
1 egg
2 large bananas
1 teaspoon vanilla extract
1 tablespoon yogurt
1 tablespoon milk (the yogurt and the milk are very interchangeable and open to substitution)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cup white whole wheat flour
1 cup oatmeal
1/4 cup all purpose flour
1/4 cup pecan pieces

Topping: (optional)
homemade granola


Preheat oven to 350˚
In a medium bowl -- mash the bananas, add in oil, syrup, sugar, extract, and sour cream-stir until combined. In a separate bowl, combine dry ingredients. Add dry ingredients to banana mixture and mix by hand with a wooden spoon until batter is combined. Don't over-mix. Fold in pecans.
Scoop into prepared muffin tin (fill about 2/3 of the way full) and top with oatmeal mixture. Bake for 20-25 (took me about 23-27) minutes until top springs back and when inserted, a fork comes out clean.