Banana-Nut muffins with Oat topping
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • For the muffin mixture:
  • 2 cups of AP flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ tsp Pumpkin spice mix
  • ¼ tsp Cinnamon
  • ½ cup soy milk (or preferred milk)
  • 2 TBS ground flax seed
  • ⅓ cup turbinado sugar or regular
  • ¼ cup canola oil
  • 4 mashed bananas
  • 1 TBS vanilla
  • ½ cup shelled walnuts
  • For the topping:
  • ¼ c AP flour
  • ½ rolled oats
  • ¼ cup brown sugar
  • 2 ½ TBS canola oil
  • ½ tsp vanilla
  1. Preheat your oven to 350, and line your muffin tin.
  2. To make the muffin mixture add the ground flaxseed to the milk, stir, let it gel while you prepare the other ingredients.
  3. Sift together the first 6 ingredients (flour-cinnamon).
  4. Cream together the flax/milk mixture with sugar, oil, vanilla, and mashed bananas until smooth.
  5. Gradually add the dry ingredients to the wet combining well.
  6. Fold in the walnuts.
  7. Using a ⅓ cup scoop or measuring device, fill the lined muffin tin.
  8. To prepare the Topping mix together all ingredients just until the flour seems wet.
  9. Top the muffins with the topping.
  10. Cook at 350 for about 30 minutes or until a toothpick comes out clean when inserted.
*you must let them cool completely before eating otherwise when you peel the paper you will lose half of the muffin to the paper and the canola oil flavor needs to mellow a bit.
Recipe by Recipe Righter at