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Tuesday, October 13, 2009

Banana Nut Muffins with Oatmeal Streusel

Left yet again with a couple of bananas past their prime, I decided to make something healthy to have the kids snack on for school. When I found this recipe on CookingLight.com, the streusel part definitely spoke to me. Not only does it have such a crispy, sweet topping, but its actually a pretty healthy snack as well. The muffins were great, and paired with the streusel, they didn't last long in the house at all. Its nice to know that near-rotten foods can be transformed into something so delicious!


Banana Nut Muffins with Oatmeal Streusel
Yields 12

Muffins:
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup banana, ripe, mashed
3/4 cup FF milk
3 tablespoons canola oil
1/2 teaspoon vanilla extract
1 large egg
1/4 cup walnuts, chopped, toasted
Streusel:
6 tablespoons oats
5 tablespoons all purpose flour
2 tablespoons brown sugar
2 tablespoons butter, softened
1/4 teaspoon cinnamon

1. Preheat oven to 375°.

2. 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.

3. To prepare streusel, combine oats and remaining 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° for 22 minutes or until a wooden pick inserted in center comes out clean.

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