Now that school is out I’m always trying to come up with quick and easy recipes for breakfast. I’d prefer the kids to eat something I cook for them rather than eat cereal. However, there are times when they’re not in the mood and they’d prefer something they can just grab and go. These deliciously moist banana oat crumb muffins hit the spot! Not only are they simple to make, they’re filled with lots of bananas and oats…and they have very little sugar. They’re the perfect way to start the day!
4 medium ripe bananas
1/4 C white sugar
1/4 C brown sugar
1 tsp. vanilla
1/4 C oil
1 C flour
1/2 C whole oats
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 Tbsp. flour
2 Tbsp. whole oats
1/8 tsp. cinnamon
1/3 C brown sugar
2 Tbsp. butter, room temperature
Preheat oven to 350 degrees; spray a muffin pan with non-stick cooking spray.
Mash the bananas; whisk in the white sugar, brown sugar, vanilla and oil.
Add the flour, oats, baking soda, baking powder, salt, nutmeg and cinnamon. Only stir until the ingredients are combined…do not over mix!
Evenly divide batter into the prepared muffin pan. Bake for 10 minutes.
While they’re baking, mix together the flour, oats, cinnamon and brown sugar.
Cut in the butter until it’s crumbly.
Remove muffins from the oven and sprinkle mixture on top.
Continue baking an additional 13-15 minutes; until golden brown.
Cool muffins in the pan before removing.
Take a bite and enjoy!