Maple Oat Banana Muffins

I love banana muffins. My kids love banana muffins. This is one somewhat healthy item that my kids will eat. Yes, they are laden with fat and loaded with sugar, but there are bananas in there so I feel a certain sense of victory every time I see their sweet little faces gobble them down.

I decided to give my favorite banana muffin recipe a little boost by adding some heart healthy oats and some rich, velvety maple syrup. The syrup adds a nice hint of maple and the oats lend this fluffy muffin the slightest bit of chewiness. They are delicious...

Maple-Oat Banana Muffins with Crumb Topping

For the muffins
1 1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 bananas, mashed
1/2 cup white sugar
1/4 cup pure maple syrup
1 egg
1/3 cup canola oil
1 tablespoon vanilla extract

For the crumb topping
1/3 cup light brown sugar
1/4 cup all-purpose flour
1 tablespoon oats
1/2 teaspoon ground cinnamon
1/2 tablespoon butter, melted
1/2 tablespoon pure maple syrup

Preheat oven to 375 degrees. Grease muffin cups or line with muffin liners.

Combine all-purpose flour, oats, baking soda, baking powder and salt.
In a separate bowl, mash the bananas and then beat together the bananas, sugar, egg, canola oil and vanilla extract.

Combine banana mixture with the flour mixture until just moistened.
Spoon batter into prepared muffin cups.

In a small bowl, use a fork and mix together the brown sugar, 1/4 cup all-purpose flour, cinnamon and butter until crumbly. Sprinkle mixture over the batter.

Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.