Banana-Blueberry, Oatmeal Muffins with Toasted Almond Topping

Banana-Blueberry, Oatmeal Muffins with Toasted Almond Topping

I am always in need of a great recipe to use up those over-ripe bananas I have on the counter or the ones that are starting to seriously multiply in my freezer.  If you are like me in this way, banana-blueberry, oatmeal muffins with toasted almond topping is your answer.  These muffins are bursting with banana flavor along with juicy, fresh blueberries and a hint of cinnamon.  The toasted almonds on the top along with the oatmeal in the muffin make for an incredible texture in your bite.  Bake these up and they, along with that stock-pile of bananas in you freezer will be gone before you know it. 

ingredients
Doesn’t this just scream, HEALTHY BREAKFAST??? Sneaking in the oatmeal is a great way to get in some additional fiber for the day..
As in almost every muffin recipe, let's start by beating together the sugar, eggs and fat which happens to be canola oil in this recipe
As in almost every muffin recipe, let’s start by beating together the sugar, eggs and fat which happens to be canola oil in this recipe..
bananas, oatmeal and buttermilk
The second step is combining the bananas, oatmeal and buttermilk before adding to sugar mixture..
the dry ingredients
The dry ingredients include, flour, baking powder and soda, salt and cinnamon..
Stir the dry ingredients into the wet ingredients until just moist..
Stir the dry ingredients into the wet ingredients until just moist..

ATTENTION FRIENDS!!!!!!  Are you baking muffins and they turn out flat on top and/or dry and tough??  NO MORE OF THIS!!!!  You must STOP over-stirring, plain and simple!!  Over-stirring the batter is the common cause for dry, hard muffins. You should mix the batter until the dry ingredients are just moistened. Do not worry about getting the lumps out. Fifteen to 20 stirring strokes with a wooden spoon or wire whisk should be plenty. Never use an electric mixer.   It really is as simple as that, try this technique and you will see.   Enough said….♥

Addition of the blueberries
Look at these beauties, a nutrition powerhouse you are adding to your muffin..

Blueberries are often referred to as a “super food,” and for good reason.  They are small, but pack some serious nutrition in every bite.  They are low in calories, a decent source of fiber and are packed with vitamins, antioxidants and phytonutrients.  These compounds help ward of disease and provide protection for our skin and eyes.  In this recipe, they do not over-power the flavor of the banana, instead they are the perfect, juicy, colorful “pop” you are looking for in a muffin.  Looking for another way to use these beauties, try my blueberry streusel bars…you will not be disappointed..http://www.hotdatedinner.com/?s=blueberry+streusel

Banana-Blueberry, Oatmeal Muffins with Toasted Almond Topping
Use a 1/3 cup scoop to measure out batter into prepared muffin papers, this will ensure even baking. If desired, sprinkle the top of the batter with toasted almonds..
finished muffin
Bake at 400 degrees for 18-20 minutes and you are all done….bon appetit!!

Ingredients
1 cup packed brown sugar
1/2 cup canola oil
2 large eggs
2-3 brown bananas
1 cup regular oats
1/2 cup buttermilk
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 cups fresh blueberries
cooking spray
toasted, sliced almonds (for topping, optional)
Directions
Preheat oven to 400 degrees. Combine the first 3 ingredients in a large bowl; beat well with a wire whisk or electric mixer. Combine the bananas, oats and buttermilk, add to the sugar mixture and again beat well. Lightly spoon flour into dry measureing cups; level with a knife. Combine flour, baking powder, baking soda, salt and cinnamon, whisk together. Add to sugar mixture and mix until just moist. Fold in the blueberries. Line a muffin tin with papers and lightly spray with cooking spray to avoid muffin sticking to paper. Scoop 1/3 cup of the batter into each muffin paper. Sprinkle each muffin with toasted, sliced almonds if desired. Bake for 18-20 minutes or until toothpick comes out clean when inserted. Cool in pan for 10 minutes; remove from pan and cool completely on wire rack. Enjoy!!
Makes 12-15 muffins.