Banana Yogurt Muffins with Streusel Topping
- 3.5 large very ripe bananas (about 1¾ cups), fork mashed
- 1 egg
- ¼ cup canola or other flavorless oil
- 1 tsp vanilla
- ½ cup whole milk yogurt (I use Stonyfield)
- ¼ cup sugar
- ¼ cup brown sugar
- 2 cups white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- dash of nutmeg
- Streusel Topping:
- 2 Tbsp whole wheat flour
- 3 Tbsp rolled oats
- 3 Tbsp brown sugar
- 2 Tbsp salted butter
- Few dashes of cinnamon
- Preheat oven to 400. Line a muffin pan with paper muffin cups and spray with nonstick cooking spray.
- Whisk bananas, egg, oil, vanilla, yogurt and sugars in a mixing bowl.
- In a separate medium bowl, gently combine flour, baking soda and powder, salt, cinnamon and nutmeg.
- Add the dry ingredients to the wet, ⅓ of the mixture at a time, stirring just until combined.
- Divide batter among the 12 muffin cups.
- For the streusel topping, combine all ingredients with a fork or your fingers, then sprinkle a little topping over each muffin cup.
- Bake for 15-17 minutes.
- Let cool in the muffin pan for 5 minutes, then remove to a cooling rack and wait another 5 minutes before eating.
Substitute any mashed fruit for the bananas - peaches, mangoes, etc - and you can make fruit muffins of all kinds!
Recipe by Eating Made Easy at https://eating-made-easy.com/banana-muffins-recipe/
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