Classic Banana Nut Muffins
Prep Time
20 mins
Cook Time
25 mins
Servings: 12 Muffins
Ingredients
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 (7½oz/213g) all-purpose flour
- ½ cup (2½oz/71g) whole wheat flour
- ⅔ cup (4 oz/115g) dark brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (7oz/218g) mashed, ripe banana (about 2 bananas)
- ¾ cup (6floz/170ml) milk
- 3 tablespoons flavorless oil (canola, sunflower etc.)
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup (1¼oz/25g) chopped walnuts
Instructions
-
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Streusel Topping
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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
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In a second bowl, whisk your dry ingredients together: all purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon and salt.
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In a third bowl, combine the wet ingredients: mash the banana with a fork, then add the milk, oil, vanilla and egg
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Combine the wet and dry ingredients until mixed,a few lumps are ok. Fold in the chopped walnuts.
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Spoon batter into prepared muffin cups until full and then sprinkle with the streusel topping.
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Bake on an upper middle rack in the oven for 25-30 minutes, or until a knife inserted into the center of a muffin comes out clean.
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Let cool for 10 minutes before removing from the tin.
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These muffins can be stored at room temperature in an airtight container for up to three days. For longer storage, you can freeze them for up to 2 months. Defrost in a warm oven (300°F/150°C) or just pop in the microwave.