Hello fellow foodies!
I’m trying my best to keep those recipes coming, my goal is to post 2 recipes per week for now.
The last time I posted a “Bite From The Past” entry was about 4 months ago!
If you’re not familiar with my “Bite From The Past” posts, well they’re simply recipes I have posted before a long time
ago in a different website, Teamsugar.com.
This recipe is more of a breakfast one for me, waking up and warming these babies in the microwave, eating them
along with some coffee or tea is delightful.
Biting into the crunchy topping and sinking your teeth down into the soft banana infused muffin is oh so yummy! For
me, when it comes to sweet things, there has to have crunch in there, it can’t just be all soft or all crunchy, you have to
combine the two textures to create that special something!
Ok, enough of me fantasizing about eating these babies and making you drool like crazy, end your misery and GO
BAKE THEM. 
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INGREDIENTS:
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Muffins
1 3/4 cups whole wheat flour
1 heaped tsp baking soda
1 heaped tsp baking powder
1/2 teaspoon salt
3 bananas, mashed
1 cup sugar
1 egg, lightly beaten
1/3 cup butter/margarine, melted
1/2 cup of any kind of nut (I used cashews) – optional
.
Topping
1/2 cup packed brown sugar
3 tbsp all-purpose flour
2 tbsp oats
1/4 tsp ground cinnamon
1 1/2 tbsp butter/margarine
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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease 24 mini muffin cups/12 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 3/4 cups flour, baking soda, baking powder and salt.
In another bowl, beat together bananas, sugar, egg and melted butter.
Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 3 tbsp flour, oats and cinnamon. Cut in 1 1/2 tbsp butter/margarine until
mixture resembles coarse crumbs. Cover muffin completely with topping.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
