Banana Muffins with Crunchy Oat Topping

Do you like Banana Muffins?  Honestly, I didn’t think of making them, until one day my lovely Son requested some.  What happen was that he saw a cartoon and the characters in it were making Banana Muffins!  So, he decided he wanted to make some with me as well.  How cute!  I’m just so glad that my Kids love to join me in the kitchen aa we bake and make treats together.  That’s one of my favorite special bonding time for sure. 



These Banana Muffins with Crunchy Oat Topping are pretty awesome.   They are not overly sweet, so you can taste the banana, the wonderful sweet aroma of vanilla, a hint of cinnamon and the slightly nutty oats on top.  Thanks to the mashed up bananas, the insides of these muffins are moist and soft!  I personally love adding chopped walnuts in mine.  But my Boy insist to leave it out so we didn't add any on this batch.  But the version with the walnuts would add a nice crunch and nutty flavors to these tender muffins.



There are only a few steps in preparing these muffins.  Best of all, you don’t even need a stand mixer for the recipe.  They are so simple and quick to prepare that you can simply make some in the same morning that you crave them for breakfast!  They are wonderful and fresh out of the oven!  Your whole kitchen would smell great as well.



I hope you’ll give this recipe a try!  It’s truly amazing.  Special thanks to my Little Boy for requesting these muffins so that I can share my recipe with you.  Hope you’re inspired to create something in the kitchen with your kids, or grand-kids.  Stay tuned for more fun and easy recipes.





Props used in this post:

Core Bamboo Cutlery Set (Click here for more information)
Pink Chevron Wooden Cutlery Set (Click here for more information)
Wood Slice Serving Board (Click here for more information)
Floral Tea Cup Set (Click here for similar product)



Banana Muffins with Crunchy Oat Topping
Makes: 10-12 muffins (depending on using walnuts or not)**
 
Muffin Ingredients:
1 1/2 cups all-purpose flour
3/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
4 ounces (1 stick) butter, melted and cooled
1 extra-large egg
6 tablespoons whole milk
1 teaspoon pure vanilla extract
1/2 cup mashed ripe bananas (from 1 1/2 small bananas)
1/2 cup toasted walnuts, chopped (optional**)

Crunchy Oat Topping:
4 tablespoons old fashion oats
2 tablespoon all-purpose flour
2 tablespoon brown sugar
2 tablespoons melted butter, cooled

Preheat the oven to 350 degrees F.

In a small bowl, mix all the topping ingredients together with a fork, set aside.

Line 10 to 12 muffin cups with cupcake liners. Sift the flour, sugar, baking powder, baking soda, cinnamon and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend until well incorporated.

In a large measuring cup, measure the milk, then, add the vanilla, egg, and mashed bananas, and whisk until well incorporated. With the mixer running on low speed, add the wet ingredients into the flour and butter mixture, until just combined. Scrape the bowl if necessary.

Turn off the mixer and fold in the walnuts, if using. With an ice cream scoop, scoop the batter into the cupcake liners, filling up to 3/4 full to the top. Evenly divided the topping into each muffin. Bake for 2 to 25 minutes, or until the tops are golden brown and a toothpick comes out clean. Cool slightly, remove from the pan, and enjoy!
 
**I highly recommend adding the walnuts, it’ll add a nice nutty flavor and crunch to your muffins. If you are using walnuts, this recipe should yield about 12 muffins. My kids prefer not to have walnuts and you’ll get 10 muffins without adding walnuts.