Banana Nut Muffins with Oatmeal Streusel

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Banana Nut Muffins with Oatmeal Streusel From Cooking Light

Whole wheat flour and oatmeal 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.

Muffins:

1 1/2 cups all-purpose flour (about 6 3/4 ounces) 1/2 cup whole wheat flour (about 2 1/2 ounces) 2/3 cup packed brown sugar 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup mashed ripe banana (about 2 bananas) 3/4 cup 1% low-fat milk 3 tablespoons canola oil 1/2 teaspoon vanilla extract 1 large egg 1/4 cup chopped walnuts, toasted

Streusel: 6 tablespoons regular oats 5 tablespoons all-purpose flour (about 1 1/2 ounces) 2 tablespoons brown sugar 2 tablespoons butter, softened 1/4 teaspoon ground cinnamon

Preheat oven to 375°.

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.

Yield: 12 muffins (serving size: 1 muffin)

NUTRITION PER SERVING CALORIES 241(30% from fat); FAT 8.1g (sat 1.9g,mono 3.1g,poly 2.5g); PROTEIN 4.6g; CHOLESTEROL 23mg; CALCIUM 89mg; SODIUM 164mg; FIBER 2.1g; IRON 1.8mg; CARBOHYDRATE 38.9g

Laura Zapalowski Cooking Light, MAY 2007