Whole Wheat Banana Muffins

My kids are the biggest food wasters and it drives me NUTS. I thought I might flip out yesterday when I noticed that both girls had pulled a banana off of the bunch, opened it, and then set it back down on the counter, completely untouched. "As God is my witness, I will never waste a banana again!" is what I thought. I went digging through my recipe binder to find something (ANYTHING!) that would use 2 bananas, and came across this muffin recipe from, of course, Cooking Light.

Banana Muffins

2 cups whole wheat flour (I used whole wheat pastry flour)
2/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup mashed ripe banana (about 2 bananas)
3/4 cup 1% low-fat milk
3 tablespoons canola oil
1/2 teaspoon vanilla extract
1 large egg
1/4 cup chopped walnuts, toasted

Streusel:
6 tablespoons regular oats
5 tablespoons all-purpose flour (about 1 1/2 ounces)
2 tablespoons brown sugar
2 tablespoons butter, softened
1/4 teaspoon ground cinnamon

Preparation

Preheat oven to 375°.

To prepare the muffins, lightly spoon whole wheat flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.

To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. (It works out to 1 T of streusel per muffin). Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.