The whole wheat flour and oatmeal in these Banana Nut Muffins offer whole grains. The prudent amount of walnuts adds fiber, vitamin E, and unsaturated fats. The English walnuts (the most common variety in supermarkets) provide nearly 20 percent of an adequate daily intake of heart-healthy omega-3 fats per serving.
To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.
To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.
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The muffins themselves were tasty, but the streusel is too much - way too much flour, in particular. I had to discard a good amount of the streusel because it was enough for at least 18 muffins, and there was simply too much flour on top of the muffins in the end, and the flour itself really adds nothing to the streusel. Next time I'd probably cut the flour amount to 1 tbsp for the streusel.
I'm always looking for something different than my traditional banana bread/muffin recipe. These were great, they came out just as moist and flavorful, but a little less dense and I liked the variation in the streusel topping, it as well is nice and light. I make and freeze my muffins, the topping didn't hold up well frozen and a good amount brushed off the muffins, but I didn't mind. The muffins thawed perfectly.
I did add a bit more vanilla and walnuts. I also love baking with. Buttermilk because it makes the baked goods taste better and more tender. If you use buttermilk, then I reduce the baking powder to 1 1/2 tsp and add 1/2 tsp of baking soda.
These were delicious. I added some blueberries also, and used bread flour. It seems to make for a better texture. They came out of the oven looking like they were from the bakery and my kids devoured them...mom too!
My batch had a mild banana flavor and were very nice. Yes, they were a bit gummy on the bottom, but truthfully, most low-fat muffins are somewhat gummy. I'd up the spices and maybe even add finely diced pineapple and ginger root next time, but will make them again soon. I did without the streusel topping as well, as The Honey isn't into that. I bet they will be YUMMY with a little peanut butter tomorrow morning:)
These were easy to make and okay. Way to much streusel topping and was too floury. I used pecans since I didn't have walnuts. I also thought they were a little bland, maybe more vanilla and another banana.
As other reviewers mentioned, this recipe makes way too much streusel topping and is too "floury". Cut the flour by half.
These were slightly bland and didn't have enough banana flavor. I won't be making these again because I have a lot better recipes for my overripe bananas.
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