Rise and shine to these delicious banana oat crunch muffins, a perfect treat for breakfast!
What’s a girl to do when she’s left with super ripe bananas in her kitchen? Make muffins! This recipe packs banana flavor with the wholesome goodness of oats, flax, tangy vanilla bean yogurt. A delicious treat to start your day!
Muffins, scones, biscuits are all considered quick bread. The ingredients used to make the dough rise is from a chemical leavening agent; baking soda (sodium bicarbonate) and baking powder (sodium bicarbonate + acid). When you add your liquid ingredients into the dry ingredients, a chemical reaction from the acid (buttermilk, sour cream, lemon juice, cream of tartar) and base (baking soda) creates carbon dioxide gas bubbles (imagine Alka Seltzer tablets in water). When you mix your batter, gluten bonds form and help trap the gas bubbles in the protein matrix. These breads are quick to make so that you can enjoy them instantly!
The recipe features a gluten-free flour from Cup 4 Cup, created by the culinary genius at the French Laundry restaurant in Yountville, CA. The flour is a blend of all-natural gluten-free ingredients; cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, and xanthan gum.
I wanted to see if a tender and moist texture could still be achieved without the wheat, and still taste delicious! Wheat flour can be substituted if desired. Gluten free oats from Bob’s Red Mill was also used to make the recipe completely gluten-free.
These banana oat crunch muffins are denser than typical muffins, yet stay moist and tender due to the creaminess and acidity from the yogurt and extra moisture from the mashed bananas.
If you’re missing the muffin top – no worries! When you carefully unmold the warm muffins from the pan, the slightly caramelized brown sugar and oat topping adds the perfect crunch. It reminds me of a portable coffee cake! The warm cinnamon and nutmeg spices add extra flavor to the muffins, and your home smells amazing as the muffins bake!
These muffins are irresistible and still taste delicious if eaten the next day! I packed a few to enjoy for breakfast at work. They are especially yummy when lightly toasted and warm!
My muffins are like rubber, what happened?
Have you ever wondered why cake mixes or recipes tell you not over to mix your batter? It’s for a good reason; over mixing causes the proteins in the flour to strengthen and form tighter bonds, which you can tell immediately after your first bite. If you want a tender cake-like muffin, mix the dough until the dry ingredients are moistened, not until smooth!