I make these banana muffins every week. My boys love them. My 7 year old takes them in his lunch box to school and my boyfriend loves them with coffee in the morning.
I adapted this recipe to make it a little healthier and to smuggle some healthy oats into my youngest one ☺

I went on a shoot with my boyfriend on a beautiful day in Iceland. It was good to have some muffins with the hot coffee in the cold -12 🙂

1 cup whole wheat flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 bananas, mashed
1/4 cup raw sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons rolled oats
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers.

Mix 1 cup whole wheat flour, ½ cup oats, baking soda, baking powder, and salt in a large bowl. Lightly beat bananas, sugar, egg, and melted butter in another bowl. I use the same fork to mash the bananas and beat the egg mixture.

Stir banana mixture into flour mixture just until moistened. Be careful not to over mix. Muffins batter should look lumpy. Then you get nice and moist muffins. Spoon batter into prepared muffin cups.
Combine brown sugar, 2 tablespoons oats, and cinnamon in a small bowl. Blend in 1 tablespoon butter just to combine into a course crumb topping. Sprinkle topping over muffins.
Bake in preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.