Have you got leftover bananas rotting on the counter? This is a delicious and quick alternative to the ubiquitous banana bread baked in a loaf pan. The texture is much finer than a traditional banana bread and for some reason, it’s a much lighter bake, but filling at the same time (well, if you eat two of them in a row, that is. But I’m not naming names.)
The recipe, from King Arthur Baking, says it makes 12 muffins, but I got 11. When I originally made it, I thought the recipe omitted baking powder, so I added 1/2 teaspoon, since it said they don’t rise very much. On a later reading, I realized the original recipe does indeed include baking powder — a full 2 teaspoons, which is not really necessary. They rose beautifully even with only 1/2 teaspoon baking powder. I didn’t have the oat bran called for in the recipe, so I took some old-fashioned oats and whizzed them in the blender to break up the texture. It worked perfectly.
Serve with a cup of espresso or a pot of tea and bite into the crispy, crunchy topping. You’ll won’t miss that banana bread one bit, and you might even find yourself having a second muffin too!
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- ½ cup (113g) yogurt
- 1 large egg
- ¼ cup (50g) vegetable oil
- 1½ cups (340g to 369g) mashed banana, 2 to 3 large bananas
- ¾ cup (149g) granulated sugar
- 1 cup (113g) oat bran (I used old-fashioned oats that I whizzed in the food processor)
- 1½ cups (177g) King Arthur Unbleached All-Purpose Flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon nutmeg
- ¼ cup (53g) brown sugar
- ¼ cup (23g) old-fashioned rolled oats
- 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
- ¼ teaspoon cinnamon
- 1 tablespoon (14g) soft butter
- Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.
- (I got 11, not 12 muffins from this recipe.)
- Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl.
- Whisk together and set aside for 10 minutes.
- Whisk together the flour, baking powder, salt, baking soda, and nutmeg.
- Work the topping ingredients together until the mixture is crumbly.
- Whisk the banana mixture into the flour mixture.
- Scoop into the prepared muffin cups, filling them almost full.
- Sprinkle muffins with the topping.
- Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.