Banana Muffins with Oatmeal-Walnut Streusel

Banana Muffins with Oatmeal-Walnut Streusel

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