I’ve never been very good at banana management – I tend to buy a bunch, eat a few and then watch the rest turn black. I love fruit especially after dinner but winter time there isn’t much to choose from other than citrus, apples, pears and bananas. So when I ask Timothy to shop for fruit he never wants to buy bananas because he believes I’ll allow them to turn black. But since I’ve come up a delicious, healthy(ish) recipe to use up those overripe, mismanaged bananas he doesn’t mind buying them.
These banana muffins are moist, surprisingly light, and full of banana flavor. I add pure banana extract for additional banana flavor but that’s optional. Most banana muffins or banana bread uses cinnamon and nutmeg but I use cardamom which has strong, sweet, pungent flavor and aroma, with hints of lemon and mint. It’s the perfect flavor combination with cinnamon added in the pecan streusel.
Oat bran makes them healthy(ish) with health benefits for you gut because it’s high in soluble fiber which helps regulate digestive health. Oat bran contains beta-glucan, a soluble fiber that has been linked to lowering cholesterol. It is high in antioxidants which contains polyphenols—plant-based molecules that work as antioxidants to help reduce free radical cell damage. The fiber in oat bran and products that contain oat bran can help you feel fuller for longer, which overall reduces the number of calories one consumes in a given day. This delayed digestion helps keep blood sugar levels stable, which can reduce the risk of diabetes and help those who are diagnosed with diabetes maintain stable blood sugar levels more consistently.
- 1½ cups (340g – 369g) banana, well mashed (use very ripe bananas about 3 large)
- ½ cup (113g) Greek style yogurt
- 1 large egg
- ¼ cup (50g) vegetable oil
- ¾ cup (149g) granulated sugar
- 1 cup (113g) oat bran
- 1½ cups (177g) All Purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- ¼ cup (53g) brown sugar
- ¼ cup (21g) old fashion rolled oats
- 3 tablespoons pecans, chopped
- 2 tablespoons (14g) All Purpose flour
- ¼ teaspoon ground cinnamon
- 1½ tablespoons (21g) butter, softened
- Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.
- Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl. Whisk together and set aside for 10 minutes.
- Whisk together the flour, baking powder, salt, baking soda, and ground cardamom.
- Mix the topping ingredients together until the mixture is crumbly.
- Whisk the banana mixture into the flour mixture. Scoop into the prepared muffin cups, filling them almost full; the muffins won’t rise much.
- Sprinkle muffins with the topping.
- Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.