This post was supposed to be up last Saturday. I had it all planned out in my head: Every second Saturday of the month, I’m going to share a brunch recipe with you and that will be our Monthly Brunch. The second Saturday of January was last Saturday. I missed our brunch. I’m so sorry.

Well in my head, there were things I didn’t foresee, like me not making the muffins again before the first second Saturday of the year came and went. Simple as that. I wish I had a better reason. I’ll let it slide this time, but in the future, expect a monthly brunch post on the second Saturday of the month. Just for anticipations sake.

So for this first Monthly Brunch, I’m sharing Banana Oat Muffins with you. Yum. Muffins read brunch to many of us. They’re moist, flavorful, handheld and can be enjoyed on their own or with butters, cheeses or jams.

These particular ones are SO moist you won’t believe your mouth! I’m snacking on some as I type and I can’t get enough. They’re healthy though, they have bananas AND oats! That does make them healthy, right?

I topped them with a streusel of brown sugar, oats, nuts and cinnamon for a bit of crunch to go with all that moistness, although I do end up adding streusels to a lot of my baked goods, so it’s not that surprising. Oh and a major bonus, your whole house will smell amazing after baking these up. You’ll be in Banana Muffin Land, and to me, that’s not bad at all. Even My not-a-big-fan-of-banana-muffins husband loved the new scent and said these were among the best he’s had. I’m pretty sure he wasn’t just trying to be nice, but I guess I’ll have to wait for you to tell me if they live up.

Banana Oat Muffins

12 Muffins

1 cup Flour

1/2 cup Rolled Oats

1 tbsp Sugar

1 1/2 tsp Cinnamon

1 tsp Baking Soda

1/4 tsp Salt

2 very ripe Bananas

1/2 cup Brown Sugar

6 tbsp Butter, melted and cooled

1 Egg

1 tsp Vanilla

Topping

1/4 cup Rolled Oats

1/4 cup Pecans or Walnuts, chopped

2 tbsp Brown Sugar

2 tbsp Flour

1/2 tsp Cinnamon

2 tbsp Butter, cubed

Preheat oven to 350°F and butter a nonstick muffin tin.

In a medium bowl, stir together the flour, oats, 1 tablespoon of sugar, cinnamon, baking soda and salt until evenly combined.

Chop one of the bananas into small cubes and set aside. In the bowl of your stand mixer, beat the second banana until puréed. Add the brown sugar and beat for 2-3 minutes more. Add the melted butter, egg and vanilla, and beat well, scraping down the sides of the bowl.

Stir in the flour mixture until well incorporated. Add the chopped banana and stir on low to combine.

Divide the batter into your prepared muffin tin. For the topping, stir together all the ingredients until they form a crumb mixture. Sprinkle evenly over the muffins.

Bake the muffins for about 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool slightly then remove from the pan. Serve warm or at room temperature and enjoy!