We use this recipe in the Riverside kitchen often, it is
simple and the crumb topping adds something special.
Banana Oatmeal Crumb Muffins
Based on Banana Crumb Muffins by Lisa Kreft from allrecipes.com
Muffin:
3 very ripe bananas
1/3 cup canola oil
¾ cup white sugar
1 tsp vanilla
2 eggs
½ cup all-purpose flour
1 cup whole wheat flour
1 cup old fashioned oats
or quick oats
1 tsp baking soda
1 tsp baking powder
Crumb (I like a lot of
topping, but you could get by with half the amount if desired):
½ cup softened butter
½ cup brown sugar
½ cup whole wheat flour
1 cup old fashioned oats
or quick oats
½ tsp cinnamon
Preheat oven to 375°F
and spray or line muffin tins. Combine
bananas, oil, sugar, vanilla, and eggs using a stand or hand mixer until almost
smooth. Add flours, oats, baking soda
and powder. Mix on low until just moistened. Fill muffin tins 2/3 full. In the same mixing bowl, no need to wash it,
combine all Crumb ingredients and mix until all the ingredients are combined. Crumble over each muffin. Bake for 15-18 minutes or until the edges of
the crumb topping are golden and a toothpick inserted into the center of the
muffin comes out clean. Yield: 18
muffins
