Banana Nut Muffins with Oatmeal Streusel

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.

Yield: 12 muffins (serving size: 1 muffin)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

241 (30% from fat)

Fat:

8.1g (sat 1.9g,mono 3.1g,poly 2.5g)

Protein:

4.6g

Carbohydrate:

38.9g

Fiber:

2.1g

Cholesterol:

23mg

Iron:

1.8mg

Sodium:

164mg

Calcium:

89mg