Banana Nut Muffins with Oatmeal Streusel

By Caryl

These banana nut muffins with delicious streusel topping are a healthy make-ahead breakfast option that appeals to just about everyone!

Ingredients

• MUFFINS:
• 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
• STREUSEL TOPPING:
• 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
Preparation time 10mins
Cooking time 35mins
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 375°F.

MUFFINS:
Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, cinnamon, and salt in a large bowl; make a well in center of mixture.

Combine banana, milk, oil, vanilla, and 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.

STREUSEL TOPPING:
Combine all ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375°F for 22 minutes or until a wooden pick inserted in center comes out clean.

NUTRITION PER MUFFIN:
Calories: 241
Calories from fat: 30%
Fat: 8.1g
Saturated fat: 1.9g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 2.5g
Protein: 4.6g
Carbohydrate: 38.9g
Fiber: 2.1g
Cholesterol: 23mg
Iron: 1.8mg
Sodium: 164mg
Calcium: 89mg