I had a relaxing weekend…no work (yay!) and lots of time spent in the kitchen. On Sunday we had friends over for breakfast and ate HUGE breakfast burritos and these banana oat muffins. I can’t seem to eat a meal these days without incorporating something sweet at the end…so for breakfast (at the last minute) I decided I needed these sweet muffins.
I have a bunch of frozen, overly ripe bananas in my freezer so banana muffins/bread, etc are always an option. I remembered the oatmeal streusel topping I made for apple tarts from about a month ago and added that to the top of the muffin. That was a good choice, it just made the muffins sweeter with a bit of a crunch.
Banana Oat Muffins (recipe from Honey and Jam blog)
1 1/2 cups all-purpose flour (or half white/half wheat)
1 cup rolled oats (I used regular oatmeal)
1/4 cup white sugar
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
Oatmeal Streusel Topping (adapted from My Baking Addiction)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/3 cup rolled oats
1/4 cup butter
For the muffins:
Combine flour, oats, sugar, baking powder, soda, and salt in a medium bowlIn a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Prepare oatmeal streusel topping by combining flour, teaspoon cinnamon, nutmeg, brown sugar, and oats. Mix thoroughly, then cut in butter until mixture is crumbly. Top muffin batter with about one tablespoon of steusel topping.
Bake at 400 degrees F for 18 to 20 minutes.