Banana Nut Muffins with Oatmeal Streusel

I must admit -- I love just ripe bananas and really over-ripe bananas.  I'm not a big fan of the in-between.  I love black, very ripe bananas, because they are perfect for muffins, bread, smoothies, etc.  Yesterday, I tried a new recipe from my Cooking Light cookbook.  It was too good not to pass along ...

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.