Thursday, November 15, 2012

Banana Nut Muffins with Oatmeal Streusel

It's been a crazy couple weeks here. We had our first snow, it was pretty, then I wrecked my car. Not so pretty then. No damage to me... Yeay! The car is still waiting for the body shop and the insurance company to determine it's future. So, I switched over to my winter driver (which I should have been driving anyway), the brakes went out on that after work one night, and I got to carry groceries home. Again, no damage to me, and none to my jeep, but really?  My nerves are getting pretty rattled, and I can't get anything done when I can't get anywhere!

One of my days stuck home, I was going to make banana muffins with my VERY ready banana's. Enough of making the banana's wait another day already. I head for my killer muffin recipe and get ready to rock out some muffins. Nope, they call for a cup of oil, and I could at most get a third cup out of the bottle. Nothing is easy this week! I remembered a recipe I had bookmarked a long time ago, and pull that up. I didn't remember them being such a healthy muffin, but what the heck, at least I had all the ingredients for this recipe. O.M.G. They were one of the best muffins I have ever made! I don't think they surpassed my "unhealthy" banana muffins, but they really were super good. The recipe makes a dozen, and for the two of us, that lasts a couple days, but even that very last muffin was still moist and tasty.

Give 'em a shot, they can turn a bad week all around!

Banana Nut Muffins with Oatmeal Streusel (Source: MyRecipes)

1 1/2 c. all-purpose flour
1/2 c. whole wheat flour
2/3 c. packed light brown sugar
2 t. baking powder
1/4 t. ground cinnamon
1/4 t. salt
1 cup mashed ripe banana
3/4 c. milk
3 T. canola oil
1/2 t. vanilla extract
1 large egg
1/4 c. chopped walnuts, toasted (optional)

6 T. regular oats
5 T. all-purpose flour
2 T. light brown sugar
2 T. butter, softened
1/4 t. ground cinnamon

Preheat oven to 375°  Combine 1 1/2 cups all-purpose flour and whole wheat flour, brown 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 (optional). Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.

To prepare streusel, combine oats, 5 T. flour, 2T sugar, butter and 1/4 t. cinnamon. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over muffin batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.

Store in air tight container.

Sharing this recipe at:
Weekend Potluck


  1. These do sound good and I really like the streusel topping!

  2. I can taste the texture of these muffins by reading the recipe. Please share them on my foodie friday party today they look so delicious.

  3. Wow! I am not a huge fan of raw bananas, but I love anything that resembles banana bread! These look amazing! Thanks for sharing over at Foodie Friends Friday!

  4. These sound so good! I love banannas, and have them on hand quite often.
    Following you from Weekend Potluck blog hop.

    Have a wonderful Thanksgiving, and I hope your car problems get better.

  5. Looks awesome. Love these with special breakfasts. Thank you.

    We may have met by chance...but we become friends by choice.

  6. Oh my goodness, these are made for me, since they only use ingredients I absolutely love!
    Thank you so much for sharing this at Wednesday Extravaganza. Come by today to vote and also sign up for the Giveaway!

  7. Wow...what a week you had but I am glad you are okay! I love banana bread and muffins but have yet to find the perfect recipe. I am definitely going to give these a try! I'm going to call them Kris' Turn Your Luck Around Banana Muffins! Keep your chin up! : )

  8. YUM, these look fabulous!!! I love all things banana...and streusel! HA!