Prep Time 10m
Cook Time 23m
Ready Time 45m
Yield 6 muffins

  • Nonstick cooking spray
  • 2 tablespoons plus 2/3 cup Pillsbury BEST™ Whole Wheat Flour, divided
  • 3 tablespoons plus 1/3 cup firmly packed brown sugar, divided
  • 2 tablespoons cold butter, diced
  • 2 tablespoons chopped walnuts
  • 1/3 cup old-fashioned rolled oats
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup mashed banana
  • 3 tablespoons butter, melted
Preparation Directions
  • Step 1Heat oven to 375°F. Coat 6 muffin cups with no-stick cooking spray, including top of pan. Combine 2 tablespoons flour, 3 tablespoons brown sugar and butter in small bowl. Blend with fork until crumbly. Stir in walnuts.
  • Step 2Stir 2/3 cup flour, 1/3 cup brown sugar, oats, baking powder, baking soda, cinnamon and salt in medium bowl until blended.
  • Step 3Whisk egg in medium bowl. Stir in banana and butter until blended. Add banana mixture to flour mixture, stirring just until moistened. Spoon into muffin cups. Sprinkle with crumb topping. (Cups will be completely full.)
  • Step 4Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan. Serve warm.
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