Adventures of an unfussy foodie.

April 17, 2013

Banana Nut & Oat Muffins



Let's clear this up, shall we? How, exactly, am I supposed to pronounce the word "pecan". PEE-can? Puh-CAHN? PEE-cahn? I find myself in the puh-CAHN camp, but I'm always uncomfortable saying that word in front of others. (#firstworldproblems)

And don't get me started on "apricot"...


Well, however you pronounce it, pecans make a truly excellent addition to these banana muffins. And there are oats, just for good measure. I keep dreaming that I swap the pecans out for chocolate chips, but then I can't make myself do it. Everything just blends together so perfectly. Even hubby, who doesn't like nuts in baked goods, concedes that these are excellent, nuts and all.

I am a BIG fan.

They are my current breakfast obsession, accompanied by a big glass of chocolate almond milk. Mm mm mm mm MM! Breakfast of champions.



Banana Nut & Oat Muffins
adapted from In Sock Monkey Slippers

Ingredients:
2 1/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
3 large, very ripe bananas, well mashed
1/2 c. granulated sugar
1/4 c. brown sugar
1/4 c. butter, melted (browned is even better, if you want to go there) and slightly cooled
2 eggs, at room temp.
1/2 c. buttermilk, at room temp.
2 tsp. vanilla
1/2 c. old fashioned oats
1/2 c. chopped pecans

Directions:
Preheat oven to 400º.
In a large mixing bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
In a separate bowl, mash bananas, then add sugars, butter, and eggs, one at a time. Whisk in vanilla and buttermilk.
Pour banana mixture into flour mixture and gently fold until only a few streaks of flour remain. Add oats and pecans, reserving a couple Tbsp. of each to garnish tops of muffins if desired. Gently fold until just incorporated.
Using a standard-size (3 oz. or 1/4 c.) ice cream scoop, divide among lined and lightly greased muffin tins. Sprinkle on reserved oats and nuts. Place in oven on center rack, and reduce heat to 375º.
Bake for 16 - 20 minutes, or until toothpick comes out cleanly.
Remove from pans immediately and let cool. (Or eat them as soon as they won't burn you. Your call, really.)
Makes about 16.

6 comments:

  1. Goodmorning Christyn..I really like your sweet blog and your recipes...Iam Kate from Greece and i want to invite you to my blog..

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    Replies
    1. Thanks for your comment, Kate! I'll have to check out your site. :D

      Delete
  2. Your muffins look so delicious - perfect breakfast food. In England I think everyone calls them pee-cans, so luckily I can avoid your dilemma! (I like the way puh-cahn sounds though!)

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    Replies
    1. Thanks, Rosie! I envy your ease of pronunciation choice. ;D

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  3. I'm originally from SW Missouri. I say puh-cahn. Been a family debate for as long as I can remember. Lol Just made these muffins tonight to have for breakfast in the morning but they may not last that long. Even a win with my picky 3 year old! Thanks for the recipe! You can definitely add me to your reader list!

    ReplyDelete
    Replies
    1. Thanks for your comment, Tiffany! That made me smile. This one is a hit with toddlers for sure. My kiddo LOVES them!

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Will work for food... I mean comments

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