Nonstick cooking spray
2 cups regular rolled oats
3⁄4 cup whole-wheat flour
1⁄3 cup sugar
1 teaspoon baking powder
3⁄4 teaspoon apple pie spice or ground cinnamon
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1 cup buttermilk
1⁄2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten 1 large ripe banana, mashed
2 tablespoons butter, melted
1 teaspoon vanilla
1⁄4 cup regular rolled oats
1⁄2 teaspoon apple pie spice or ground cinnamon
1 melted butter
Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat inside of cups lightly with cooking spray. Set aside. Place the 2 cups oats in a food processor or blender; cover and process or blend until finely ground. Transfer ground oats to a large bowl. Stir in whole- wheat flour, sugar, baking powder, 3/4 teaspoon apple pie spice, baking soda and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl whisk together buttermilk and eggs; whisk in banana, 2 tablespoons melted butter and vanilla. Add buttermilk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.
For topping, in a small bowl stir together 1/4 cup oats and 1/2 teaspoon apple pie spice. Using a pastry blender, cut in 1 Tablespoon butter until mixture resembles coarse crumbs. Sprinkle the oat mixture on top of muffin batter.
Bake for 20 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.
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