Banana Oat Muffins
Ingredients
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3 bananas
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½ cup plain yogurt
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1 large egg
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¼ cup vegetable oil
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¾ cup sugar
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1 cup rolled oats
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1 cup all-purpose flour
Tools
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ice cream scoop
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whisk
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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spatula
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small bowl
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liquid measuring cup
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fork
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baking liners
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muffin pan
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cooling rack
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butter knife
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
June Oven
Mash the bananas
Peel the bananas and place them in a medium bowl. Mash them with a fork until they have broken down and no large pieces remain. You should have about 1½ cups of mashed bananas.
3 bananas
fork
medium bowl
Start the batter
To the bowl with the mashed bananas, add the yogurt, egg, oil, sugar and oats. Stir with a spatula to combine.
½ cup plain yogurt
1 large egg
¼ cup vegetable oil
¾ cup sugar
1 cup rolled oats
spatula
measuring cups
liquid measuring cup
Combine the dry ingredients
In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, salt, baking soda and cinnamon. Whisk to mix and eliminate any lumps.
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
large bowl
whisk
Finish the batter
Pour the banana mixture into the large bowl with the dry ingredients and use a spatula to gently fold and mix them together. Stop mixing when the batter has just come together and no more dry ingredients are visible. Some lumps are fine.
Add the walnuts
Add the walnuts to the bowl and gently fold them into the batter. Set the batter aside.
½ cup walnuts
Start the topping
To a small bowl, add the brown sugar, oats, all-purpose flour, cinnamon, and salt.
¼ cup light brown sugar
¼ cup rolled oats
2 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
small bowl
Finish the topping
Add the softened butter to the topping. Rub the butter into the dry ingredients with your fingertips or a fork until the topping resembles pea-sized crumbles.
1 tablespoon unsalted butter
Portion the muffins
Line the muffin pan with baking liners. Spoon the batter into the liners with an ice cream scoop or 2 spoons, distributing the batter evenly among the wells, about ⅓ cup batter per muffin well. Use all the batter.
baking liners
muffin pan
ice cream scoop
Add the topping
Sprinkle the topping over the muffins, dividing it equally between the 12 wells, about a 1½ teaspoons of topping per muffin. Use all the topping.
Bake the muffins
Place the muffin pan on the middle shelf of the June Oven. Bake 20 minutes, or until a toothpick comes out clean when inserted in a center muffin. June will notify you when the muffins are ready. If necessary, follow on-screen instructions to continue cooking.
Cool and serve the muffins
Remove the muffins from the June Oven and place them on a wire rack to cool in the pan for at least 5 minutes. Carefully lift the muffins out of the pan and serve warm, or cool the muffins completely on a wire rack before storing to enjoy later.
cooling rack
butter knife
