It seems as though lately my muffin pan is getting some extra love. Who knew muffins were so fun?!
First of all, I want to know this: how many of you like nuts in your baking? Almonds? Pecans? Walnuts? If I’m being honest – and isn’t this the place for that? – then I will admit that I’m not the biggest fan. Sometimes they’re OK, but when it comes down to it they just don’t get crunchy or nutty enough for me when they’re inside of a baked good.
Which is why I put them on top in the streusel. And now you can say, “That’s what she said.” I know you were thinking it! I know because I was too…hehe.
Dirty jokes aside, I adore banana bread. Even in my banana-hating years I still loved it, and even more so today! So it makes sense that muffins and streusel would be the next step in the adoration process. You know, besides just making sure I used up the remainder of the brown bananas on the counter.
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 2 small bananas, peeled and mashed
- 1 egg
- 3 Tbsp vegetable oil
- 3 Tbsp yogurt
- 1 tsp vanilla
- 2 Tbsp butter
- 1/3 cup brown sugar
- 1/3 cup chopped walnuts (pecans would be great too though)
- 1 Tbsp flour
- 1/2 tsp cinnamon
Preheat oven to 350. In a bowl combine the sugar, bananas, egg, oil, yogurt, and vanilla…just dump it all in and whisk together! Sift in the flour, salt, and baking powder and stir until all of the dry ingredients are incorporated. Spoon into muffin pan that has been greased and only fill each cup up about halfway. In a small bowl press the butter, nuts, brown sugar, tablespoon of flour and cinnamon together using your fingers. It’s going to be messy but it’s well worth it! Spoon a little bit of the mixture on top of each muffin. Bake at 350 for 15 minutes or until a toothpick comes out clean. Let cool for about 5 minutes. Serve warm!