1 c. All-purpose flour
1 c. Rolled oats
1 tsp Baking soda
1 tsp Baking powder
½ tsp Salt
½ tsp Cinnamon
½ tsp Nutmeg
2/3 c. Vegetable oil
1 c. Brown sugar
1 tsp Vanilla extract
¼ c. Fat free sour cream
1 c. Mashed bananas (about 3 large bananas)
1 Granny Smith apple, diced
Optional: Toss the apples in a little bit of lime juice prevents rusting.
Preheat oven to 375˚F. Grease and flour muffin cups or use paper liners.
Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
In a large bowl, cream together the oil and sugar. Beat in the eggs one at a time, then stir in the vanilla and sour cream.
Beat in the flour mixture, mixing just until incorporated. Fold in the bananas and the apples.
Fill in the muffin cups. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
[Prep Time: 20 min; Cook time: 25 min; Make 12 muffins]
I have more dying bananas to get rid of this week and I'm a little banana bread out from 2 weeks ago. So I thought I'd try something a little different this time and this recipe turned out really well!! I diced the Granny Smith apple instead of shredding it and the apples gave the muffin a nice little crunch. I also replaced 1 cup of flour with 1 cup of rolled oats to make it a healthier recipe. Next time, I think I will try using whole wheat flour instead of the rolled oats. The rolled oats taste good but I find it makes the muffins a little more dense than I like.
The original recipe was meant to be a cupcake. So these muffins can be served with frosting and I'm sure they will make great desserts. Other modifications from the original recipe:
- 1 tsp salt
- 1 ¼ c. white sugar
- ¼ c. buttermilk
- no baking powder
I had fresh blueberries at home, so I thought I'd add my own little twist to this recipe. I put a drop of muffin mix into the cup, placed a couple of blueberries in the center and cover the berries with more muffin mix. [Thanks, Blue! For this suggestion!!] This worked better than folding the berries into the batter since the berries on the side of the muffins will cause the muffins to break when removing the paper. This way, the berries are contained in the muffins and the paper was removed quite easily. Finally, I placed a blueberry on top of the muffin for decoration.
This tasted even better than the original Banana Apple Muffin. I loved the taste of the blueberries and it made the muffin extra moist. If I make this recipe again, I'd definitely do this Blueberry Burst version. Yum!!