Sometimes, I would rather do nothing except stand in my kitchen and bake. I’ve always been that way, even when I was young. Oftentimes, my Mom would come home on her lunch hour during the summer to find me in her kitchen, baking up a storm, making supreme messes everywhere.
I like to think that I’ve now mastered the art of cleaning as I go, but I still find the occasional splatter of crusty cupcake batter on the side of my fridge.
Last weekend, all I wanted to do is bake. In fact, it seems like a symptom of my pregnancy. I want to bake every possible pie, tart, muffin and cupcake around, but I don’t really want to eat any of it. I’d much rather pass up a cupcake for a pretzel these days. So, I’m basically just baking treats for everyone around me. Kind of like nesting, only in the form of baked goods. Kind of strange, but I’m going with it.
Most recently, I had 2 bananas didn’t find their way into a smoothie or oatmeal on time, so I decided to reincarnate them into banana bread. Then I decided that banana muffins would be more portable, and that I might actually eat them for breakfast if they seemed more like a meal accompaniment than a treat.
Since baking them, I’ve eaten these cruncy-topped banana muffins three times for breakfast–once with a cold glass of milk, and twice with ice cold plain Greek yogurt. I like to dip the muffin in the yogurt (but that has nothing to do with this story). They are tasty without being too sweet, and the crunchy top makes them extra delicious.
Banana Oatmeal Crunch Muffins
Yield: 12 muffins
For the muffins:
1 1/4 C. Sugar
1/2 C. Margarine or Butter (1 stick)
1 1/2 C. Bananas, Mashed
1/2 C. Buttermilk (or, 1/2 C milk with 1T vinegar added)
2 C. Flour
1/2 C. Quick Oats
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Vanilla
For the topping:
1/2 C. Butter or Margarine, slightly softened
1/2 C. Quick Oats
1/4 C. Brown Sugar
1/4 C. White Sugar
- Preheat oven to 350 degrees.
- Grease bottom (only) of 12-cup muffin pan.
- Cream together margarine/butter and sugar in a large bowl. Add eggs, bananas, buttermilk, and vanilla, and beat until smooth.
- Slowly add in flour, baking soda, and salt.
- In a separate bowl, combine together remaining butter, quick oats, white sugar, and brown sugar. Mix until it resembles the texture of sand (there will be some clumps, and that’s fine).
- Place approximately 1/3 C of muffin batter for each muffin into the tin. Add enough of the oatmeal/brown sugar topping to fill the muffin cup, and gently press down to ensure it stays put.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.