Banana Muffins with Oatmeal Streusel Topping

Monday, July 15, 2013

Banana Muffins with Oatmeal Streusel Topping
Banana Muffins with Oatmeal Streusel Topping

You know the sad bananas you have on the counter? I have a home for them!

Banana Streusel Muffins
These muffin have 1 1/2 cups of mashed bananas so it is very banana-y. The muffins don't have any dairy, but the topping has a little butter (you can sub margarine if you want to make it dairy free).

Banana Muffins
I used about 3 1/2 medium bananas, and mashed them with a fork to yield 1 1/2 cups of mashed bananas. It's easy to make with a simple combination of wet and dry ingredients. The brown sugar gets incorporate in the wet ingredients so it can dissolve a bit with the egg and oil.

Banana Streusel Muffins
These are good both warm from the oven and later in the morning.

Banana Streusel Muffins
It's a portable banana bread!!

Banana Streusel Muffins
With a topping that includes oats, put this in the "you can convince yourself it's kinda healthy" category! :)

Banana Muffins with Oatmeal Streusel Topping

1/2 cup (50 grams) light or brown sugar
1/4 cup old fashioned oats
2 Tablespoons (18 grams) all-purpose flour
1/4 teaspoon cinnamon
1 1/2 Tablespoons butter

Batter - Dry ingredients:
1 1/2 cups (210 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon

Batter - Wet ingredients:
1 1/2 cups mashed bananas (about 3-4 bananas)
3/4 cup (150 grams) light or dark brown sugar
1 egg
1/3 cup canola oil

1. Prepare 12 muffin tins with paper liners or with butter/flour.
2. Preheat oven to 350 degrees.
3. Mix all the ingredients together (except butter) in a small bowl. Add the butter and use your fingers to make small crumb. Set aside.
4. Mix the dry ingredients of the muffins together in a large bowl.
5. Mix together the wet ingredients with a fork or whisk until combined.
6. Mix the wet batter with the dry ingredients quickly and with a few strokes. Don't overmix.
7. Scoop batter into muffin tin. Fill 3/4 full. Spread topping on each muffin.
8. Bake in middle of the oven for 20-25 minutes (depending on your oven - mine took 23 minutes) until a toothpick inserted in the center comes out clean.
9. Let the muffins sit for 5 minutes and then carefully remove to wire rack to fully cool...or eat them a little warm!
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Nutmeg Nanny said... [Reply to comment]

Yummy! I love banana muffins :) this recipe is incredible!

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