Banana Oatmeal Muffin with Pecan Brown Sugar Topping

This is the Best Banana Muffin I've ever Made!

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Where do I start to try to convey to you how good these are!?  Let me start with the flavors.  The banana flavor (if you have used very ripe bananas ...and you should be using very ripe bananas) is wonderful.  The banana aroma was present even before I baked them.  The warm flavors of cinnamon and nutmeg are perfectly proportioned to not over power but blend in and enhance the over all muffin taste.  The oatmeal in the muffin gives you a slightly chewy texture while the yogurt and oil make the muffin soft and tender.  The topping is just enough to give you a slight crunch from the pecans and just the right amount of "sweet" to let the banana flavor and spices come shining through. It's PERFECT...unbelievably PERFECT! But don't take my word for it, make it and savor all of it's virtues for yourself.  Enjoy!

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Banana Oatmeal Muffin with Pecan Brown Sugar Topping
Inspired by King Arthur Flour
Makes 12 muffins

Muffin Ingredients:

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup quick oats, dry uncooked
3/4 cup sugar
1 1/2 cups very ripe mashed bananas
1/4 cup vegetable oil
1 large egg, slightly beaten
1/2 cup vanilla lowfat yogurt ( or plain yogurt)

Topping Ingredients:

1/4 cup light brown sugar
1/4 cup chopped pecans
1/4 cup old fashioned oats
1/4 teaspoon cinnamon
1 Tablespoon Butter,softened
2 Tablespoons flour

 Directions:

1.  Preheat oven to 375 degrees.  Use shortening to grease a 12 cup muffin pan or use paper liners.

2.  In a medium size bowl combine vanilla lowfat yogurt,egg,vegetable oil, mashed bananas, sugar and quick oats.  Whisk together till well incorporated and set aside for 10 minutes.

3.  In a large bowl, combine the flour, baking powder,baking soda,salt and nutmeg.  Whisk together until incorporated.

4. Combine the topping ingredients in a small bowl, with your fingers, work the ingredients until they are crumbly.

5.  Whisk the banana mixture into the flour mixture till just incorporated.  Fill muffin tins to almost the top of the tin, about 3/4 full, the muffins don't rise much.  Sprinkle the topping over the muffin batter, bake muffins in a 375 degree oven for 20 - 25 minutes or until set and browned on top.  Remove from oven onto a cooling rack, cool 5 minutes. Remove the muffins from the pan.

Tip-  To make quick oats from old fashioned oats, measure out the amounted needed and pulse in a food processor a few times.