No matter how hard I try, I never finish bananas before they turn brown. There’s always two hanging on, desperate for a renewed life. These banana muffins have the vibrancy I struggle to find with a standard banana bread. The oatmeal crumble is like the fizz of seltzer water. You feel the fun before you taste it. The muffin itself is airy with a bounce that would make a trampoline jealous. Cinnamon and nutmeg offer a wink to the holidays, even though summer is knocking. Step aside banana bread. There’s a new kid in town.
Banana Muffins with Oatmeal Crumble
Makes 12 muffins
Plain rolled oats – ½ cup
Light brown sugar – ¼ cup, gently pressed
Ground cinnamon – 1 teaspoon
King Arthur Measure for Measure gluten free flour – 1 tablespoon
Unsalted butter – 4 tablespoon (1/2 stick), softened
I never think far enough ahead to allow butter to soften on the counter. Instead, I always turn to my microwave to do the heavy lifting. In a small microwave-safe bowl. I use a soup bowl. Zap the butter for approximately 10 – 15 seconds. The yellow rectangle should be soft and slightly melted in the center. Don’t worry if the butter melts completely. The recipe will still will work just fine.
Add the remaining ingredients to the bowl. Using a fork, mix until everything is combined and small, pea-sized clumps start to form. The concoction should look like a mini batch of crumble you would make for apple crisp. Chill the topping in the fridge while you make the batter. Save the fork. It will come in handy when you’re mixing the batter.
King Arthur Measure for Measure gluten free – 1 ½ cup
Baking soda – 1 teaspoon
Baking powder – 1 teaspoon
Standard table salt – ½ teaspoon
Ground cinnamon – 1 teaspoon
Ground nutmeg – ½ teaspoon
Banana – 2 large, the riper the better
Light brown sugar – ½ cup, gently pressed
Egg – 1 large, at room temperature
Unsalted butter – ½ cup, melted
Preheat the oven to 350 degrees. Combine the gluten free flour, baking soda, baking powder, salt, cinnamon, and nutmeg in any medium-sized bowl you have sitting around. Set aside.
Add the bananas to a separate medium-sized bowl. I like to use my glass bowl with a handle. It makes scooping so much easier. Mash the bananas with the fork you used to make the topping. See I told you that fork would come in handy. The banana mixture should be slightly chunky and not overly creamy. Unless you like super creamy bananas, I don’t recommend thinking about a former lover during this process.
Pour the brown sugar and egg on top of the mashed bananas. Mix until well combined using the fork. Why dirty a spoon at this point?
Remember that bowl of dry ingredients you set aside earlier? Pour half of the bowl on top of the banana batter. Add the melted butter. Then add the remaining dry ingredients and mix until the dry ingredients are just incorporated. This approach is perfect for preventing the egg from scrambling if the melted butter is too hot.
Coat a non-stick muffin pan with nonstick cooking spray. To be honest, I hate paper liners. I don’t think they work as well and are often messier. If you decide to use a paper liner, then skip spraying the pan and lightly coat the liner instead.
Scoop about 1/3 cup of batter into each pan divot. A small ice cream scoop is perfect for this task. Two large tablespoons will work just fine as well. Sprinkle the chilled crumble mixture, about one tablespoon, over the batter.
Bake the muffins at 350 degrees for 12 – 15 minutes, or until your house is filled with the heavenly aroma of banana and spice. See my note about baking times below. Pairs well with a buttery Chardonnay. That is if you drink Chardonnay for breakfast, of course.
- How gluten free flours react in a recipe can vary widely from brand-to-brand, which is why I list the specific brand I use.
- You should be able to substitute the gluten free flour with the traditional all-purpose option. Let me know how it goes.
- I use a fairly powerful convention oven. It tends to run hotter and cook faster than most regular ovens. Keep an eye on your muffins as you might need to adjust the timing a bit.