Banana Oatmeal Crumb Muffins

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