Ever since my kids were little, I filled their little hunger gaps with muffins. Easy-to-whip-up little bundles of nourishment that went a long way to stretch our grocery budget, muffins just did the trick every time. And it often seemed like I had a few extra bananas getting too ripe to enjoy. If I couldn’t use them in time, they exited their peels and went into freezer bags to save for a later muffin day. If I had pineapple, we made Hawaiian Bread. If we craved chocolate, we went for these Banana Chocolate Chip Muffins.
But our most recent favorite at my house, are these gorgeous Banana Oatmeal Streusel Muffins. Because really…
These lovelies are soft and flavorful banana muffins packed with oatmeal and spice and blanketed by a sweet, crumbly streusel topping made with oats, butter, and brown sugar.
To make them mix the wet and dry ingredients separately, each in their own bowl.
1 1/2 c. whole oats
1 1/4 c. unbleached flour
1 1/2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. sugar
1/4 c. oil (I use coconut oil that has been melted to liquid)
1 tsp. vanilla
3-4 mashed bananas (depending on size) to equal one heaping cup
Gently fold the wet ingredients into the dry ingredients, mixing just until combined without over-mixing.
Preheat oven to 375 degrees.
Grease muffin tin with coconut oil spray and fill each tin equally with the batter.
In a small bowl, mix 2 T. melted butter with
1/2 c. whole oats,
1/2 tsp. cinnamon,
and 2 T. brown sugar.
Sprinkle topping equally over the muffin batter.
Bake for 20 minutes or until a knife or toothpick comes out clean.
Let them cool in the pan for five minutes or so and then use a butter knife to loosen them and move them to a cooling rack to cool completely.
Many thanks to Kathy from beyondthechickencoop.com upon whose amazing recipe I based mine. :o)
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