Sunday, September 12, 2010

Banana Muffins with Oatmeal Streusel


Phew! I finally have a break to sit down and post a wonderful recipe that I made earlier this week! What a crazy week it has been, however I have certainly been able to accomplish alot. I have almost finished the kitchen makeover, I have bottled a BUNCH of produce from my garden, no thanks to Mother Nature for freezing everything EARLY this year, and I've started decorating my house for the FALL season! I love fall! One of my favorite things about Fall is that I wake up in the morning to a cool house and I just want to bake something so that the house is warmed up and the kids are able to have a nice hot breakfast to comfort them before school! I know that last week was "Muffin Week", but I'm having a really hard time stopping! I keep finding all these scrumptious looking recipes.... This is one of them!

Who doesn't just STOP when they hear the word "STREUSEL"? I know that it always makes things sound so much better to me! For sure, it makes things look better.... just one more eye-catching dimension! Not only are these muffins eye-catching, they taste AMAZING!!!..... the moisture from the banana with the texture from the whole wheat flour and the subtle spice of cinnamon.....mmmmmm! A great combination of flavors! Can't beat this recipe for a nice warm breakfast!


Banana Muffins with Oatmeal Streusel

adapted by From Cupboard to Cupboard


Muffins:

1 1/2 cups flour

1/2 cup whole wheat flour

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 milk

3 Tablespoons oil (I used Canola)

1/2 teaspoon vanilla extract

1 large egg


Streusel:

6 Tablespoons rolled oats

5 Tablespoons flour

2 Tablespoons brown sugar

2 Tablespoons butter, softened

1/4 teaspoon ground cinnamon


Preheat oven to 375 degrees. To prepare muffins, combine flours, brown sugar, baking powder, ground cinnamon & salt in a large bowl. Make a well in center of mixture. Combine banana, milk, oil, vanilla, & egg in a bowl; stir well. Add to flour mixture. Stir just until moistened. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups. They are pretty full! To prepare streusel, combine oats and remaining streusel 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 degrees for 22 minutes or until a wooden toothpick inserted in center comes out clean. Remove from pans immediately; place on a wire rack.


Happy Cooking!


Teauna

5 comments:

  1. I just happen to have 2 very ripe bananas that are begging to be used for this recipe. I'll make anything with the word streusel in it!

    ReplyDelete
  2. I am so excited to make these this next week for breakfast!

    ReplyDelete
  3. You're gonna love them!!!! :)

    ReplyDelete
  4. Teauna, Thanks for checking out my blog! I have some ripe bananas in the freezer, now I know what to do with them. These look so good! Thanks for sharing.

    ReplyDelete
  5. Oh yum! These look heavenly! And I agree with Camille about streusel.

    ReplyDelete

Thanks for visiting! Your happy comments make my day!

xoxo