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Ingredients
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1/2 cup whole wheat flour (about 2 1/2 ounces)
- 2/3 cup packed brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup mashed ripe banana (about 2 bananas)
- 3/4 cup 1% low-fat milk
- 3 tablespoons canola oil
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup chopped walnuts, toasted
- 6 tablespoons regular oats
- 5 tablespoons all-purpose flour (about 1 1/2 ounces)
- 2 tablespoons brown sugar
- 2 tablespoons butter, softened
- 1/4 teaspoon ground cinnamon
Details
Servings 12
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 375.
To prepare the muffins, lightly spoon 1 1/2 cups all purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.
To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender until mixture resembles coarse meal. Sprinkle over batter. Bake at 375 for 22 minutes or until a wooden pick inserted in center comes out clean.
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