Crumble topping:
scant 3/4 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup natural cane or brown sugar
1/4 teaspoon fine grain sea salt
1/3 cup unsalted butter, melted
Muffins
1 ¼ c. rolled oats
¾ c. all purpose flour
¾ c. whole wheat pastry flour
¾ t. baking soda
½ t. salt
1/3 c. butter
¼ c. brown sugar
2 medium, very ripe bananas, mashed
1 ½ c. plain yogurt
2 large eggs, whisked
½ c. chopped nuts, if desired
Prepare crumble topping: Mix ingredients and spread on waxed paper and freeze while preparing muffins.
· Preheat oven to 350. Spray muffin tins generously with Pam (enough for 18 muffins). Place racks in top third of oven.
· In large bowl combine oats, flour, baking soda and salt.
· Melt butter in saucepan. Remove from heat and whisk in sugar.
· Whisk in banana.
· Whisk in yogurt and then eggs.
· Pour wet ingredients onto dry and stir with large spoon just until moistened. DO NOT OVERMIX.
· Pour batter into muffin tins, filling each only a scant ¾ full.
Add crumble topping on tops of muffins.
· Bake 30 minutes or until golden, and toothpick comes out clean.
· Let cool in pan 2 minutes then turn out on baking racks to cool.
