We’ve had high temperatures in the 80′s and 90′s the past few weeks in Chicago, the kind of arid heat that makes stepping outside seems akin to standing in front of an open oven. Despite this, I’m posting a muffin recipe. If you’re facing temperatures like ours it probably seems a little cruel and ill-timed, but I couldn’t help myself. I’m posting this if for no other reason than I’ve been meaning to post it since I first made a variation a couple of years ago, but I forgot and if I don’t post about them now I’m fairly certain I’ll forget again. And because honestly, cooking and baking haven’t seemed very appealing to me lately and this is one few things that has come out of my kitchen, other than simple smoothies and thrown-together salads. (Though I did briefly feel inspired to throw celebrate family arriving in town and participate in the McCormick Gourmet Dinner Party Chain, which I’ll also be posting about this week.)
And anyway, I find these banana muffins perfect for summer because they pack fewer calories than your average muffin, but without sacrificing taste or texture. In other words they are the perfect light breakfast or treat when I’m trying to lure myself away from the bakery case at the Starbucks below my work. Normally I’m not that good at resisting temptation, but I have a very cute bridesmaid dress to squeeze my way into in October so in the meantime I’m trying to be a BIT more mindful of what I’m eating. (As a complete and total tangent if you too are in the market for a bridesmaid dress I went a little crazy creating a bridesmaid dress pinboard. And now that I just found out I’ll be standing up in another wedding I expect this obsession to continue.)
I’ve been eating them plain, though I think they’d be a divine with a shmear Chocolate Goat Cheese Spread or with a Melon Oatmeal Smoothie. They also freeze incredibly well so they’re perfect when you want to bake once and have breakfasts for weeks to come.
Adapted from Cooking Light
Yields 12 muffins
-1 1/2 cups all-purpose flour
-1/2 cup millet flour
-2/3 cup packed brown sugar
-2 teaspoons baking powder
-1/4 teaspoon ground cinnamon
-1/4 teaspoon salt
-1 cup mashed ripe banana (about 2 bananas)
-3/4 cup 2% milk
-3 tablespoons canola oil
-1/2 teaspoon vanilla extract
-1 large egg
-1/4 cup chopped pecans, toasted
-6 tablespoons old fashioned oats
-5 tablespoons all-purpose flour
-2 tablespoons brown sugar
-2 tablespoons butter, softened
-1/4 teaspoon ground cinnamon
Preheat oven to 375 degrees F.
Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a separate bowl and stir well. Add banana mixture to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.
To prepare streusel, combine oats and remaining ingredients in a small bowl or in the work bowl of a food processor. Blend with a pastry blender o or 2 knives (or pulsing using food processor) until mixture resembles coarse meal. Sprinkle streusel over batter. Bake for 22 minutes or until a wooden pick inserted in center comes out clean.