Banana Muffins
Moist, tender, and banana-y, these muffins represent comfort food at its best.
- Prep time
- 20 min
- Cook time
- 24 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup (113g) yogurt
- 1 large egg
- 1/4 cup (50g) vegetable oil
- 1 1/2 cups (340g to 369g) bananas, 2 to 3 large, mashed
- 3/4 cup (149g) granulated sugar
- 1 cup (113g) oat bran
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 cup (53g) light brown sugar or dark brown sugar, packed
- 1/4 cup (23g) old-fashioned rolled oats*
- 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon cinnamon
- 1 tablespoon (14g) butter, softened
Instructions
- 1
Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.
- 2
Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl. Whisk together and set aside for 10 minutes.
- 3
Whisk together the flour, baking powder, salt, baking soda, and nutmeg.
- 4
Work the topping ingredients together until the mixture is crumbly.
- 5
Whisk the banana mixture into the flour mixture. Scoop into the prepared muffin cups, filling them almost full; the muffins won't rise much.
- 6
Sprinkle muffins with the topping.
- 7
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.