AuthoramychowrdCategoryKid-Friendly, sweets/dessertDifficultyIntermediateThe best way to use up your over-ripe bananas. The crumb toppings make these muffins extra special.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 cup flour, 1/2 quick oats, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted margarine. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 1 tablespoon flour, 1 tablespoon of quick oats and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Ingredients
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 cup flour, 1/2 quick oats, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted margarine. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 1 tablespoon flour, 1 tablespoon of quick oats and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
