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Maple Banana Oat Muffins with Streusel Topping

Jessica Fisher · June 23, 2009 · 5 Comments

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cooking rack with oat topped muffins

I often take a base recipe for something and sub out different ingredients based on what will make it healthier or make use of what we already have in the cupboards. These moist, tangy muffins have yogurt, oats, whole wheat flour and bananas to make them healthy and a streusel topping to make them extra good.

cooking rack with oat topped muffins
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Maple Banana Oat Muffins with Streusel Topping

Whole grain, maple-infused Banana Muffins get topped with a sweet streusel topping for a delicious breakfast, snack, or dessert.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, banana muffin, banana muffins, bananas, maple, muffins with streusel, streusel, streusel topping
Servings: 12
Calories: 305kcal
Author: Jessica Fisher

Ingredients

Muffin Ingredients

  • 2 cup whole wheat pastry flour
  • 1/4 cup rolled oats
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/2 cup neutral oil
  • 3/4 cup brown sugar
  • 2 egg
  • 1 cup plain yogurt
  • 2 ripe bananas mashed
  • 1 tsp maple flavoring

Streusel Ingredients

  • 1/4 cup brown sugar
  • 1/4 cup whole wheat pastry flour
  • 3 tbsp butter
  • 1/4 cup rolled oats

Instructions

  • Preheat the oven to 400F. Line a muffin pan with muffin papers.
  • In a large mixing bowl, combine 2 cups flour, oats, salt, and baking powder. Whisk to combine.
  • In another mixing bowl, combine the oil and 3/4 cup brown sugar. Beat in the eggs, then add the yogurt, bananas, and maple flavoring.
  • Add dry mixture to the wet ingredients and fold with a rubber spatula, just until combined. Scoop batter into prepared muffin pan, dividing evenly.
  • In a small mixing bowl, combine the remaining 1/4 cup each flour and brown sugar. With a pastry blender, two knives held together, or a fork, cut in the butter until coarse crumbs are formed. Stir in oats. Sprinkle crumb mixture over tops of muffin batter, dividing evenly.
  • Bake 20 - 25 minutes until golden brown and tester comes out clean. Cool on a rack before serving.

Notes

Nutritional values are based on 1 muffin.
Baked muffins are go for up to 3 days, in an airtight container.
To freeze: place cooled muffins in an airtight container or ziptop freezer bag and store in the freezer for 4 to 6 weeks. Thaw on the counter prior to serving. Muffins can be warmed in a 350 degree oven for 5 minutes.

Nutrition

Calories: 305kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 155mg | Potassium: 352mg | Fiber: 3g | Sugar: 22g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg

 

Filed Under: Breakfast, muffins and quick breads, Recipe, Snacks Tagged With: packable

Reader Interactions

Comments

  1. AllieZirkle says

    August 25, 2011 at

    This is the scariest looking recipe. 🙂 I have bananas to use up so I’ll check it out, but really, this recipe needs a little cleaning up LOL

    Reply
  2. Shawna Minch says

    August 1, 2016 at

    We love these. I never thought to try maple with banana in a muffin. My family and I love these!

    Reply
    • Jessica Fisher says

      August 2, 2016 at

      Yay! So glad to hear it!

      Reply
  3. Katherine Dalton says

    February 25, 2019 at

    Just made these with a few tweaks and they were great! I subbed the white and brown sugar with 1/2 cup of maple syrup (I still used the 1/4 brown sugar in the topping) reduced the oil to 5 tablespoons, and used full fat yogurt, I will definitely bake them again 🙂 Better than plain banana bread for sure!

    Reply
    • Jessica Fisher says

      February 26, 2019 at

      Great to hear it. Thanks for sharing your tweaks!

      Reply

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