I Love Muffins

In addition to the super ripe cantaloupe that we needed to use, we also had bananas. Luckily, right next to the cantaloupe chicken salad recipe, there was a recipe for banana muffins. I altered the recipe only by adding a few chopped strawberries into the mix, because those also needed to be eaten. They are some of the most moist muffins I have ever eaten. They aren't going to fully satisfy an intense sugar craving, but they do start a morning off right.

Banana Nut Muffins with Oatmeal Streusel (Cooking Light, May 2007)

Muffins
1 1/2 cups all-purpose flour (about 6 1/4 oz.)
1/2 cup whole wheat flour (about 2 1/2 oz.)
2/3 cup packed brown sugar
2 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup mashed ripe banana (about 2 bananas)
3/4 cup 1% low-fat milk [or skim]
3 Tbs. canola oil
1/2 tsp. vanilla extract
1 large egg, lightly beaten
1/4 cup chopped walnuts, toasted

Streusel
6 Tbs. regular oats
5 Tbs. all-purpose flour (about 1 1/2 oz.)
2 Tbs. brown sugar
2 Tbs. butter, softened
1/4 tsp. ground cinnamon

1. Preheat oven to 375.
2. To prepare 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 in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients 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.
3. To prepare streusel, combine oats and remaining 4 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.