Streusel Topped Banana Oat Muffins

Streusel Topped Banana-Oat Muffins

Remember the old Seinfeld episode about the muffin tops? Everybody knows that the tops of the muffins are the best part! These Banana-Oat Muffins are topped with a sweet and crunchy Streusel topping that sends them over the top (pun intended!) And the “muffin stumps” are delicious too! These Banana Oat Muffins are made using oat flour that you make in the blender (just blend some dry old-fashioned oats!) They have a lot of fiber, but they are also moist and delicious!

I like to use my Cuisinart Stick Blender (with food processor attachment) for small things like this! It beats getting out my big blender!

Make the Streusel topping first and set it aside.

For the topping:

1/4 cup old fashioned oats

1/4 cup flour

1/2 cup brown sugar

2 tablespoons melted butter 

In a small bowl, stir the ingredients together until crumbly. Set aside.

Into a blender or food processor, put 2 cups dry old fashioned oats and blend.

Oat Flour

The oats should be like a coarse flour and will measure about 1 3/4 cups.

For the muffin batter:

1 cup regular, old fashioned oats

1 3/4 cups oat flour (made from 2 cups dry oats – see instructions above)

2 tsp. baking powder

1 tsp. baking soda

1 tbsp. flour  (if you live in a high altitude)

Oat Flour

In a separate bowl whisk together:

1/2 cup greek yogurt (plain or vanilla)

1/2 cup low fat milk (soy or almond milk are fine too!)

2 very ripe bananas, mashed

1 egg

1/2 cup brown sugar

1/3 cup canola oil

Pour the wet ingredients into the dry ingredients and stir just to moisten. 

Fill muffin cups 2/3 full and top each with a scant tablespoon of the Streusel topping (just enough to cover the muffin batter.)

Streusel Topping on Banana Oat Muffins

Bake at 375° about 17 – 19 minutes or until muffins are done and the Streusel topping is golden and crisp.

Enjoy with a glass of cold milk!

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