Ingredients
For the Muffin Batter
- 1 ½ cups all purpose flour
- ⅔ cup granulated sugar
- ¾ cup old fashioned oats
- ½ tsp cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ⅓ cup Greek yogurt
- 2 large eggs
- ⅓ cup canola oil
- 1 tsp vanilla bean paste or vanilla extract
- 4 unit over ripe small bananas
- 2 cups blueberries
- 1 TBSP flour
For the Crumb topping
- ½ cup chopped walnuts or pecans
- ½ cup light brown sugar
- 5 TBSP softened butter
- ¼ tsp cinnamon
- ½ cup flour
- ¼ tsp baking powder
Instructions
- Pre- heat oven to 400 degrees. Line a muffin tin with paper liners. Set aside.
- In a small bowl, combine the streusel topping ingredients. Fluff with a fork or pastry cutter until teh mixture resembles tiny coarse pebbles. Chill.
- Combine the dry ingredients- oats, sugar, flour, cinnamon, baking powder, baking soda, and salt in a large bowl. In a smaller separate bowl whisk together the yogurt, eggs, canola, vanilla and bananas. Fold the banana mixture into the dry ingredients taking care not to over-mix. Toss the blueberries with the flour, shake off any excess flour and gently fold the flour dusted berries into the batter.
- Scoop a large amount of batter into every other muffin tin and top with a heaping tablespoon of the chilled crumble/ streusel topping. REDUCE oven temp to 375 degrees.
- Bake at 375 degrees until golden brown and fragrant. Remove from the muffin pan and cool on a wire rack.