Fat free banana struesel muffins

Today I noticed a couple of perfectly spotted bananas, you know, the kind that are just crying out to be turned into muffins or banana bread. I knew there was only one recipe that would fit the requirements of my family as apparently "all my cakes are going to make them obese". So after an hour of searching my email, files, search history and the internet in general I finally found the recipe I wanted.

Posted on Greatist, I first made this recipe in February and apparently haven't made it since. Which is a total shock as from memory this recipe is perfection. No added fat, no fancy mixing, just rich, moist delicious banana goodness.

Oatmeal Banana Bread


2 whole, ripe bananas
1 large egg, beaten
3/4 cup milk
1 cup whole wheat flour (I made this with half rye half white flour as I had no whole wheat)
1 ¼ cup old-fashioned rolled oats
1/2 cup + 1 tablespoon packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 ½ teaspoon pumpkin pie spice (I use a mix of nutmeg and cinnamon as I've never seen pumpkin pie spice)
1 tablespoon butter, melted
1/2 cup dried cranberries (i omitted these)


Method

1. Preheat oven to 180C degrees.
2. For the Topping: In a small bowl, combine 1/4 cup oats, 1/8 teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, 1 tablespoon brown sugar, and 1 tablespoon melted butter; set aside.
3. For the Bread/Muffins: Mash bananas in a medium bowl, then stir in egg and milk. Add the flour, baking soda, baking powder, salt, 1 cup oats, ½ cup brown sugar, 1 teaspoon pumpkin pie spice. Stir just to combine (batter should be lumpy). Stir in cranberries.
4. Pour mixture into a lightly greased loaf pan or muffin tin, and sprinkle with topping mixture.
5. Bake for 50 to 55 minutes. Loaf is done when a toothpick inserted in comes out clean or with some dry crumbs from the topping.
6. If baking muffins divide into 12 cases and bake for 15 minutes

Et voila!

Muffins!

Loaf!