Side note: Courtesy of WordPress’ “Freshly Pressed” page, I found this delicious-looking recipe for Buttermilk & Cornmeal pancakes from Pallavi at Veggiezest. Will most definitely be trying that soon!
It’s unfortunate that the phrase “muffin top” is something of an insult. In a dream world – at least, however I may conceive a dream world to be – any term related to that incredible breakfast food known as the “Muffin” would be nothing short of the highest compliment.
In the mood for baked breakfast goodness, I took a look at my favorite muffin recipe from Better Homes and Gardens a few days ago. (Step 1: get power back after severe thunderstorms. Step 2: BAKE*) Somewhat uninspired by the nondescript muffin “base recipe,” I wanted to up the ante and add some mix-ins. I took to my cabinets, fridge, and pantry, uncovering the following potential mix-ins:
A bag of walnuts in the freezer
Some borderline overripe bananas
Raisins, one of the few survivors of FRIDGE THAW 2012 (dun dun dunnn.)
BOOM! Instant inspiration. Using some of BHG’s measurement tips for adding mix-ins (seriously, the Better Homes and Gardens New Cookbook is kind of my life manual), I concocted these Oatmeal Banana Nut Muffins. They’re not too sweet, but pair well with peanut butter, honey, or any fruit jam. (Or, perhaps, a bowl of Quinoa Oatmeal?)
*Advisory Note: Baking after 9 am in outrageous heat waves could probably cause an extreme case of heat-related chef-delirium, resulting in hallucinations of Julia Child cooking boeuf bourguignon over your stove, or Gordon Ramsay judging your onion-chopping skills. Word to the wise? Limit your summer baking in the interest of not turning your kitchen into a sweatbox. If you have no-bake suggestions for sweet treats, keep me posted!
Oatmeal Banana Nut Muffins, adapted from BHG’s classic muffin recipe
Makes 12-15 muffins
- 1 ⅓ cups all-purpose flour (substitute up to ½ cup wheat flour for wheatier muffins)
- ¾ cups rolled oats
- ½ cup sugar (or ¼ cup sugar, ¼ cup baking stevia)
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 1 egg, beaten
- ½ cup milk
- ¼ cup cooking oil
- 2 overripe bananas
- ½ cup walnut pieces
- ½ cup raisins
Here’s what you do
- Preheat oven to 400˚F. Mix dry ingredients (flour, oats, sugar, baking powder, cinnamon & salt) in a medium-sized bowl, leaving a well in the middle. Grease a 12-count muffin tin with cooking spray. (Note: Don’t use paper liners with banana muffins.)
- In a separate bowl, combine beaten egg, milk, and oil. Mash bananas in another bowl until creamy and semi-smooth; chop walnuts into small pieces. Add egg mixture all at once to flour mixture, stirring until moistened. (lumps are welcome!) Add mix-ins (banana mash, nuts & raisins) until mixture is just combined.
- Using a ¼ cup measurement or large spoon, spoon batter into sprayed muffin tin cups, filling each cup ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean and the tops are golden brown. Cool in muffin tin for 5 minutes; remove by running a knife around each muffin until loosened. Serve warm or completely cooled.
What are your favorite breakfast breads and treats? Are you coffee cake people, or Danish-lovers? Anyone with a great homemade Danish recipe out there? I’d love to hack the Entenmann’s Cheese-filled Crumb Danish with a recipe of my own.