Banana Muffins with Oatmeal-Walnut Streusel

I definitely don't have enough muffin recipes on my blog. I'm always coming across different types of muffins on food blogs, and I think to myself, "Hmm, I don't bake enough muffins." I've noticed my lack of muffins for a long time, and I swear, I've been working on it. People LOVE muffins and need new and different recipes - I understand that.

What's the best kind of muffin in your opinion? Blueberry? Strawberry? Lemon poppyseed? Double chocolate chip? (I think we're fooling ourselves with that one.)
For me, banana muffins steal the show.

Have I mentioned to you how much I love bananas? They're my favorite fruit. I go through weeks where I have one almost every day for breakfast. I never get sick of them! My favorite breakfast for a long time has been a bowl of oatmeal with peanut butter, mashed banana, and spices swirled into it, topped with milk.



This was actually my inspiration behind my yumptious doughnuts. Taking my breakfast of oatmeal, peanut butter, spices and banana, and putting it into a new breakfast. A less healthy breakfast, I grant you, but possibly even more delicious.
Have you voted today for them? You can vote every day, don't you know. Have I told you how cool you guys are? Can I give you a lil peck on the cheek?
Looove yooooouuu!

This oatmeal, peanut butter, banana breakfast is a fantastic healthy breakfast to eat, but face it - sometimes when we're having a bad day, we just need a huge-ass muffin and a venti mocha latte with whole milk and extra whipped cream. We're allowed those days, right?



These muffins aren't healthy, but man-oh-man are they good. I'm going to go ahead and come out and say it: best muffins I've ever made. The secret ingredients? Banana in the batter.. oats in the walnut streusel.

Now I present the first recipe of Oats Week! Yes, where I bring you recipes celebrating how glorious and delicious oats are. (I recommend Quaker.)

Banana Muffins with Oatmeal-Walnut Streusel (Recipe by Me)
Printable Recipe

Streusel
1/2 cup finely chopped walnuts, toasted*
1/4 cup old fashioned oats
1/4 cup firmly packed light brown sugar
2 tablespoons flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons unsalted butter, cut into tiny pieces

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 medium mashed ripe bananas
1 large egg
1/2 cup half-n-half or whole milk
1/4 cup unsalted butter, melted
1/3 cup firmly packed light brown sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line 10 muffin cups with liners.

To make the streusel, in a medium sized bowl, stir together walnuts, oats, brown sugar, flour, baking powder and salt, until well combined. Knead in butter using fingertips until well combined and clumpy; set aside.

To make the muffins, in a medium sized mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large mixing bowl, whisk together banana, egg, half-n-half, butter, brown sugar and vanilla until well combined; whisk in dry ingredients until just combined.

Divide batter into muffin cups and evenly top with streusel. Bake for 25-30 minutes, or until golden brown and well risen. Cool for 5 minutes before transferring to wire rack to cool completely.

*To toast the walnuts, place in a small bowl and microwave for 1 minute or until golden and fragrant.

Makes 10 muffins