Banana Oat Nut Muffins

Banana Oat Nut Muffins


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This simple muffin is topped with a streusel topping that makes it a real treat.

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  • 3 Tbs. slivered almonds, finely chopped
  • 1 Tbs. light brown sugar, firmly packed
  • 2/3 C. light brown sugar, firmly packed
  • 1 3/4 C. flour
  • 3/4 C. oatmeal, old fashioned or quick cooking
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. salt
  • 1/8 tsp. baking soda
  • 1 C. banana, mashed overripe (about 2 medium)
  • 1/2 C. nonfat milk
  • 1 large egg
  • 2 1/2 Tbs. vegetable oil

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Mix almonds and the 1 Tbs. brown sugar in a cup. Heat oven to 425 degrees. Coat twelve 2 1/2" muffin cups with nonstick cooking spray. In a large bowl, stir flour, oats, remaining 2/3 C. brown sugar, baking powder, cinnamon, salt and baking soda until well mixed, breaking up lumps of brown sugar, if necessary.

In a small bowl, whisk remaining ingredients until blended. Add, all at once to flour mixture and stir just until moistened. Don't over-mix or muffins will be tough and dense. Divide among muffin cups (cups will be full.) Top each with 1 tsp. almond mixture.

Bake 18 minutes or until a wooded pick inserted in centers comes out clean. Leave in pan 5 minutes, then run a small knife around each muffin and gently lift out and place upside down onto a wire rack.

Yield: 12 servings

From: "Woman's Day" magazine, 9/1/98 

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