These are really good muffins. The texture is perfect, they rise high into gorgeous golden brown domes, they're packed with fruit, and the butterscotch chips hidden here and there shift the flavor toward caramel apple. I served them up alongside a zucchini frittata for dinner, but they'd be great for breakfast or an afternoon snack.
Apple-nana Oat Muffins with Butterscotch Chips
(adapted from Banana Oat Muffins)
1 c. AP flour
1/2 c. whole wheat flour
1 c. old fashioned oats
1/3 c. white sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. milk
1/3 c. vegetable oil
1/2 tsp. vanilla extract
1 tsp. cinnamon
1 c. mashed bananas (about 2 bananas)
1 tart apple, peeled, cored, and diced small
1/3 c. butterscotch chips (white chips would also be good, or chopped walnuts)
- Preheat oven to 400 degrees F and grease a 12-cup muffin tin.
- Combine flours, oats, sugar, baking powder, soda, and salt.
- In a large bowl, lightly beat the egg. Stir in the milk, oil, vanilla, and cinnamon. Add the mashed banana and mix thoroughly.
- Stir the flour and oat mixture into the banana mixture until just combined. Gently stir in the apples and chips.
- Divide batter among the muffin cups.
- Bake for 18-20 minutes until domed and golden brown.
It's a gorgeous day here in Egg & Twig land. This winter has been so lovely and mild; the sun has been out quite a bit more than usual for winter in our city. Have you noticed the days getting longer too? It's a smile-worthy thing. My husband is off work today and graciously humored me by snapping a new profile picture for me in the backyard. Hopefully the neighbors didn't notice my silly props. These things only make sense in context. :)
Here's a little sneak peak at what's coming...hands down the best chocolate cake I've ever made (or eaten for that matter), topped with a creamy Nutella frosting: