Source: dLife

Moist muffins made with rolled oats, cinnamon, and bananas.

Servings

Muffin Batter
2 cup Oats, rolled, old fashioned
0.75 cup whole wheat flour
0.33 cup sugar
1 tsp low sodium baking powder
0.75 tsp ground cinnamon (apple pie spice can be used)
0.5 tsp baking soda
0.5 tsp salt
1 cup Buttermilk, cultured, reduced fat
1 large bananas , ripe, mashed
2 eggs , slightly beaten
2 tbsp unsalted butter , melted
1 tsp vanilla extract

Crumb Topping
0.25 cup Oats, rolled, old fashioned
0.5 tsp ground cinnamon
1 tbsp unsalted butter

Muffin Batter
1 Line twelve 2 1/2-inch muffin cups with paper bake cups.
2 Place 2 cups rolled oats in a food processor bowl or blender container. Cover and process/blend until fine.
3 Transfer oats to a large bowl; stir in whole wheat flour, sugar, baking powder, 3/4 teaspoon cinnamon (or apple pie spice), baking soda, and salt. Make a well in the center of the flour mixture and set aside.
4 In a medium bowl, whisk together buttermilk, banana, eggs, 2 tablespoons butter, and vanilla.
5 Add buttermilk mixture all at once to well of flour mixture, stir just until moistened. Spoon batter into muffin cups.
Crumb Topping
1 Stir together 1/4 cup oats and 1/2 teaspoon apple pie spice. Cut in 1 tablespoon butter, until mixture is crumbly.
2 Sprinkle oat mixture atop the muffin batter.
3 Bake in 350 degree oven for 20-22 minutes, or until a toothpick inserted in center of muffin comes out clean.

Store baked muffins in an airtight container at room temperature for up to 3 days. Freeze for up to 1 month.