But I couldn't easily find a recipe that had all that I wanted. So I went off of 2 recipes, which I tweaked a little (here for the oatmeal banana muffin and here for the crumb topping) and came up with this one! Kapri was my little sous-chef, as always...and we both agreed they turned out great!
Oatmeal ChocChip Banana Crumb Muffins
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup mini chocolate chips
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup applesauce
- 1/2 teaspoon vanilla extract
- 1 cup mashed bananas (I sadly only had 2 bananas, which was just shy of a cup, but it still worked great!)
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon cold butter
In one large bowl, mix together flour, oats, chocolate chips, brown/white sugars, baking powder, baking soda, and salt.
In a another large bowl, beat the egg lightly. Stir in the milk, applesauce, and vanilla. Add in the mashed banana and combine thoroughly. Stir the flour mixture into the banana mixture until just combined - do not over stir!
Spray a 12-cup muffin tin with non-stick baking spray, then divide the batter among them (you can also use baking cups in tin). Mine were about 3/4 full (so they ended up baking nice & tall!)
In a 3rd, smaller bowl, combine the dry ingredients for the crumb topping (flour, cinnamon & brown sugar). Once completely mixed, cut in the butter until it resembles course cornmeal. It should be a fluffy, crumby consistency, not smooth or creamy. Then sprinkle it evenly across the 12 muffins
|amazing crumbly topping, so good!|
Bake at 375 degrees (F) for 18 to 20 minutes. Insert toothpick into middle of muffin & make sure it comes out clean.
These go PERFECT with your morning cup of coffee...or tea...or all alone - just you & your muffin ;-)