These banana walnut muffins are topped with a delightful crunchy oat streusel, making them a perfect treat for breakfast or a snack.
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly from the pan.
In a small bowl, mix together the brown sugar, 1/4 cup of flour, oats, melted butter, and 1/2 teaspoon of cinnamon until crumbly. Set aside.
Use a fork to mix the streusel ingredients for a crumbly texture.
In a medium bowl, whisk together the remaining 1 1/2 cups of flour, baking powder, baking soda, 1/4 teaspoon of cinnamon, and salt.
Sift the dry ingredients for a smoother batter.
In another bowl, beat the egg, then mix in the mashed bananas, sugar, and oil until well combined.
Ensure the bananas are thoroughly mashed for a consistent texture.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped walnuts.
Avoid overmixing to keep the muffins tender.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel topping over each muffin.
Press the streusel topping gently onto the batter to help it adhere.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Allowing the muffins to cool prevents them from sticking to the liners.
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