3Tablespoonsunsalted butter, melted and slightly cooled
Banana Oatmeal Muffins
1 ½cups(120 g) old fashioned oats
1 ¼cups(156 g) all purpose flour
½cup100 g granulated sugar
1 ½teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
1teaspooncinnamon
¼cup(56 g) unsalted butter, melted and slightly cooled
1large egg, room temperature
1teaspoonpure vanilla extract
3medium ripe bananas, mashed, 3 bananas equals about 1 ½ cups
Instructions
Preheat the oven to 375° F. Line a standard 12-cup muffin tin with paper liners and set aside.
Prepare the streusel. In a small bowl, use a fork to whisk the rolled oats, brown sugar and cinnamon together. Add the melted butter and stir until combined. Set aside while preparing the muffin batter.
In a large bowl, whisk together the flour, rolled oats, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In a separate medium bowl, whisk together the melted butter, egg and vanilla. Pour wet ingredients into a bowl of dry ingredients. Stir just until combined (the mixture will be dry and crumbly). Add the mashed banana and mix until combined (avoid over-mixing).
Use an ice cream scoop to transfer batter to prepared muffin tin. Divide batter evenly among 12 cups. Sprinkle streusel on top of muffins (use all the streusel).
bake at 375° F for 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack so the bottoms don’t get soggy.
Notes
Store banana oatmeal muffins in an airtight container at room temperature for up to 5 days.Freeze muffins (completely cooled) in an airtight container for up to 1 month. Defrost in the refrigerator overnight.