Banana Oat Bran Muffins with Streusel Topping

Adapted from King Arthur Flour

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• 1/2 cup (113g) plain yogurt (I like to use whole milk yogurt)
• 1 large egg
• 1/4 cup (50g) vegetable oil (I use olive oil)
• 1 1/2 cups (340g to 369g) mashed banana (2 to 3 large bananas)
• 3/4 cup (149g) granulated sugar (I use 1/2 cup brown sugar)
• 1 cup (113g) oat bran (can also use 3/4 oat bran and 1/4 cup flax meal)
• 1/4 cup chopped walnuts (optional)
• 1/4 cup chocolate chips (optional) – I sometimes add these instead of the topping
• 1.5 cups (177g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg (or pumpkin pie spice)
• Dash of buttermilk (If needed)

• Streusel Topping:
  • 1/4 cup (53g) brown sugar
  • 1/4 cup (21g) old-fashioned rolled oats
  • 2 tablespoons (14g) flour
  • 1/4 teaspoon cinnamon
  • 1 tablespoon (14g) butter

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• Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.
• In a large bowl, whisk together wet ingredients:
  • 1/2 cup (113g) plain yogurt
  • 1 large egg
  • 1/4 cup (50g) olive or avocado oil
  • 1.5 cups (340g to 369g) mashed banana, 2 to 3 large bananas
  • 3/4 cup (149g) granulated sugar (I use 1/2 cup brown sugar)
  • 1 cup (113g) oat bran (can also use 3/4 oat bran and 1/4 cup flax meal)
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup chocolate chips (optional) – Sometimes I add 1/2 cup chocolate chip instead of the streusel topping
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon nutmeg (or pumpkin pie spice)
• In a separate large bowl, sift in, and whisk together dry ingredients – and then add to the bowl of wet ingredients; mix until just combined.
  • 1 1/2 cups (177g) all-purpose flour (I use 1 1/4 cups all-purpose & 1/4 cup whole wheat pastry)
  • 2 teaspoons baking powder
• In a small bowl, mix together ingredients for streusel until crumbly:
  • 1/4 cup (53g) brown sugar
  • 1/4 cup (21g) old-fashioned rolled oats
  • 2 tablespoons (14g) flour
  • 1/4 teaspoon cinnamon
  • 1 tablespoon (14g) butter
• Fill muffin cups to the top and then sprinkle with a scant tablespoon of topping on each. Gently press the streusel into the batter.
• Bake for 20 minutes, until a knife inserted into the center comes out clean or with a few crumbs attached. R
• Remove from the oven and let rest in the pan for 5 minutes.
• Remove from the pan and enjoy warm or refrigerated.