Warm, fall-inspired spices and a crunchy-sweet oat-streusel topping take these comforting oversized muffins over the top.
1cupwhole wheat flouror substitute another cup of all-purpose flour
1cupquick-cooking rolled oats
2medium ripe bananasmashed (about 1 cup)
1/2cupvegetable or canola oil
1/4cuppacked brown sugar
4tablespoonscold unsalted buttercut into 1/2-inch pieces
Preheat the oven to 375 degrees Fahrenheit. Line a standard-size 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour(s), oats, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves.
In a medium bowl, mash the bananas, then whisk in the buttermilk, brown sugar, oil, egg, and vanilla extract, stirring until blended.
Pour the wet ingredients into the flour mixture, and whisk just until blended.
Divide the batter between the muffin cups - about 1/3 cup worth of batter for each cup (I use an ice cream scoop with a trigger and it makes the job SO much easier!)
Make the streusel topping. In a small bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Using a pastry blender, two butter knives, or your fingers, cut the butter into the flour/oat mixture until it is the consistency of coarse crumbs (the butter pieces should be about pea-sized). Distribute the streusel topping evenly over the muffins.
Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.
Allow to cool for about five minutes in the tins, then remove and place on a wire rack to cool.
They keep in an airtight container at room temperature for 2 - 3 days, or freeze them in a zipper bag for a couple of months.