Hojicha Banana Oat Muffins with Sesame Crumble
By Recipes Worth Cooking Test Kitchen

Prep Time: 18 minutes
Cook Time: 20 minutes
Servings: 12
Difficulty: Easy
Cuisine: Japanese-inspired

Description:
Tender banana oat muffins with roasted hojicha tea, Greek yogurt, and a toasty sesame crumble for a less-sweet breakfast bake.

Ingredients:
- 4.00 Tablespoon unsalted butter
- 2.00 Tablespoon sesame seeds
- 0.50 Cup brown sugar
- 2.00 Piece egg
- 0.75 Cup Greek yogurt
- 1.00 Cup all-purpose flour
- 2.00 Teaspoon baking powder
- 1.00 Cup rolled oats
- 2.00 Piece banana
- 2.00 Teaspoon hojicha powder

Instructions:
<ol><li>Heat the oven to 375 F and line a 12-cup muffin pan.</li><li>Stir oats, flour, hojicha powder, baking powder, and 1/4 teaspoon salt in a bowl.</li><li>Whisk banana, Greek yogurt, 1/3 cup brown sugar, eggs, and 3 tablespoons melted butter.</li><li>Fold the dry ingredients into the wet ingredients just until combined.</li><li>Mix sesame seeds with remaining brown sugar and remaining melted butter.</li><li>Divide batter among muffin cups, sprinkle with sesame crumble, and bake for 18 to 20 minutes.</li><li>Cool for 10 minutes before serving.</li></ol>

Notes:
<ul><li>Do not overmix the batter or the muffins will be tough.</li><li>The muffins keep for 3 days at room temperature.</li><li>Freeze extras and rewarm gently for breakfast.</li></ul>

Source: https://recipesworthcooking.com/hojicha-banana-oat-muffins-sesame-crumble/export/