Classic Banana Nut Muffins
Streusel Topping
- 6 tablespoons old fashioned rolled oats
- 5 tablespoons all-purpose flour
- 2 tablespoons dark brown sugar
- 2 tablespoons butter, softened
- ¼ teaspoon ground cinnamon
Banana Nut Muffins
- 1½ cups (213g) all-purpose flour
- ½ cup (71g) whole wheat flour
- ⅔ cup (115g) dark brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (218g) mashed, ripe banana (about 2 bananas)
- ¾ cup (170ml) milk
- 3 tablespoons flavourless oil (canola, sunflower etc.)
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup (25g) chopped walnuts
Preheat the oven to 190°C and line a 12-cup muffin tin with paper liners.
**Streusel Topping**
1. In a small bowl, prepare the streusel topping: with your fingers, mix all the streusel ingredients together until well combined. Set aside.
**Banana Nut Muffin Batter**
1. In a second bowl, whisk your dry ingredients together: all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon and salt.
2. In a third bowl, combine the wet ingredients: mash the banana with a fork, then add the milk, oil, vanilla and egg.
3. Combine the wet and dry ingredients until mixed, a few lumps are ok. Fold in the chopped walnuts.
4. Spoon batter into prepared muffin cups until full and then sprinkle with the streusel topping.
5. Bake for 25-30 minutes, or until a knife inserted into the centre of a muffin comes out clean.
6. Let cool for 10 minutes before removing from the tin.
7. These muffins can be stored at room temperature in an airtight container for up to three days.
