3 1/2 bananas (large very ripe, about 1¾ cups, fork mashed)
1/4 cups canola (or other flavorless oil)
1 teaspoon vanilla
1/2 cups whole milk yoghurt (I use Stonyfield)
1/4 cups sugar
1/4 cups brown sugar
2 cups whole wheat white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoons salt
1/2 teaspoons cinnamon
1 dash nutmeg
2 tablespoons whole wheat flour
3 tablespoons rolled oats
3 tablespoons brown sugar
2 tablespoons salted butter
3 dashes cinnamon
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1Preheat oven to 400. Line a muffin pan with paper muffin cups and spray with nonstick cooking spray.
2Whisk bananas, egg, oil, vanilla, yogurt and sugars in a mixing bowl.
3In a separate medium bowl, gently combine flour, baking soda and powder, salt, cinnamon and nutmeg.
4Add the dry ingredients to the wet, ⅓ of the mixture at a time, stirring just until combined.
5Divide batter among the 12 muffin cups.
6For the streusel topping, combine all ingredients with a fork or your fingers, then sprinkle a little topping over each muffin cup.
7Bake for 15-17 minutes.
8Let cool in the muffin pan for 5 minutes, then remove to a cooling rack and wait another 5 minutes before eating.
PER SERVING *
|Calories230Calories from Fat70|
|% DAILY VALUE*|
|Calories from Fat70|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Katy C. 5 Nov 2015
Loved it. Moist and not too sweet. Used coconut oil instead of canola, Chobani Vanilla Greek low fat yogurt, whole wheat flour, dark chocolate chips and crushed walnuts. Great way to get rid of over ripe bananas and still eat healthy! Streusel topping was a great addition. Will make these again for sure.