Ingredients
Muffins:
2 cups all-purpose flour
2/3 cup packed brown sugar
2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
1 cup mashed ripe banana (approx. 2 bananas)
3/4 cup low-fat milk
3 T canola oil (I used veggie oil)
1/2 tsp vanilla
1 large egg
1/2 cup chopped walnuts, toasted (I left out this time)
Streusel:
6 T regular oats
5 T flour
2 T brown sugar
2 T butter, softened
1/4 tsp cinnamon
Preparation:
Preheat oven to 375
To prepare the muffins, combine flour 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. Spoon batter into 12 muffin cups. (Side note: Lately I've been decided not to use cup liners and have just sprayed the muffin tin with Pam-- saves paper and works just as well.)
To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender (I used a fork) until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375 for 22 minutes or until wooden pick inserted comes out clean.
