Small Batch Banana-Oat Muffins
2 tablespoons plus 2/3 cup, 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
3/4 cup mashed banana
3 tablespoons butter, melted
HEAT 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.
STIR 2/3 cup flour, 1/3 cup brown sugar, oats, baking powder, baking soda, cinnamon and salt in medium bowl until blended.
WHISK 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.)
BAKE 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan. Serve warm.
Serving Size (1 of 6 muffins), Calories 290 (Calories from Fat 110), Total Fat 13g (Saturated Fat 7g, Trans Fat g), Cholesterol 55mg, Sodium 360mg, Total Carbohydrate 41g (Dietary Fiber 3g, Sugars 23g), Protein 5g, Potassium 224mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.