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.
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.
Servings: 12
Calories: 305kcal
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
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Katherine Dalton
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!
Jessica Fisher
Great to hear it. Thanks for sharing your tweaks!
Shawna Minch
We love these. I never thought to try maple with banana in a muffin. My family and I love these!
Jessica Fisher
Yay! So glad to hear it!
AllieZirkle
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