I found out this morning that I no longer had work or rehearsal today, so I decided I to use our over ripe bananas before having to throw them out. Normally I make my traditional banana bread, but I only had 2 bananas instead of the recipe’s required 3. Instead of spending all morning figuring out how to halve the recipe (which is tricky with baking), I decided to research other recipes. Thankfully, my research took all of 2 minutes, and I found a banana muffin recipe in my cookbook that only required 3/4 cup of mashed bananas (2 small bananas). This has got to be one of the easiest, quickest, and cleanest recipes I have ever made, and it made just the right amount of baked goods. So enjoy this banana muffin recipe from Better Homes and Gardens!
Ingredients for Muffins:
*1 3/4 cup all-purpose flour
*1/3 cup sugar
*2 teaspoons baking powder
*1/4 teaspoon salt
*1 egg, beaten
*1/2 cup milk
*1/4 cup cooking oil
*3/4 cup mashed banana
*1/2 cup chopped nuts
Ingredients for Streusel Topping:
*3 tablespoons all-purpose flour
*3 tablespoons packed brown sugar
*1/4 teaspoon ground cinnamon
*2 tablespoons butter
Preheat your oven to 400 degrees. Grease muffin cups in a 12 cup tray (don’t use paper cups). Combine the flour, sugar, baking powder, and salt in a medium sized bowl.
Can I just comment on how cute these sugar and flour tins are?! I picked them out for our wedding registry and received them at my bridal shower. They are Martha Stewart brand and can be found at Macy’s. I love the vintage feel.
Combine the egg, milk, and oil in a small bowl and add to flour mixture. Add in mashed banana and nuts. Stir together just until moistened (don’t over stir). Spoon into muffin cups until about 2/3 full. For the Streusel Topping, stir together ingredients and cut in the butter until it looks crumbly, and sprinkle over the batter in the cups. Please don’t skip the Streusel Topping…you’ll thank me later. 😉
Bake for 18 minutes or until a wooden toothpick inserted in the center comes out clean (you know the drill). Let the pan cool on a wire rack for 5 minutes, then remove the muffins and EAT. They are best served warm and fresh out of the oven. 🙂
This recipe has such a different taste than my other banana bread recipe. It’s lighter, not as heavy on the banana, and the Streusel Topping adds the right amount of sweetness and cinnamon.
Happy fall baking! 🙂