Thursday, May 19, 2011

Streusel-topped Banana Muffins

Rarely is there a recipe that is so simple that a 3 3/4 year old can do [most of] it, but this recipe is. 
I went on a shopping spree at Jenkins Farm Market last week and got so much produce that our bananas browned  before they were all eaten.  In this house, bananas have a very short shelf life.  We won't eat them green and we won't eat them once they start to get little brown speckles on the skin; however, everyone loves banana muffins.  

If you're the "waste not, want not" type, this recipe is just for you.  Here is what you'll need:


  • 3/4 cups all-purpose flour*
  • 3/4 cups whole-wheat flour* 
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed
  • 3/4 cup brown sugar
  • 1 egg, lightly beaten
  • 1/3 cup vegetable oil**
  • 2 tablespoons white sugar
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour

Combine dry ingredients.  *You can use all-purpose flour, whole-wheat, or half-and-half.  I prefer half-and-half because it gives the muffins more substance without being too crumby.  

Peel bananas

Try not to be grossed out by the brown mushy spots.

In a separate bowl, add bananas

Mash bananas.

My assistant enjoyed this part immensely.

Add the egg.

Pour in the vegetable oil.  **Melted butter can be substituted, but we prefer vegetable oil.

Add the brown sugar.

This is what it should look like.

Mix until thoroughly blended.  There will still be small chunks of banana - that's OK!

Pour banana mixture into dry ingredients.

Use a rubber spatula to make sure you get all of it.

Gently stir until blended.  Don't over-mix or they will be tough.

Place paper liners in muffin pan.

Carefully scoop about 1/4 cup of batter in each well.

Use any remaining batter to even out wells.

Pulse butter, flour, sugar and cinnamon in food processor.  Use all-purpose flour for this part.  Don't over-process.  The end result should look like this.

Gently spoon 1 teaspoon of streusel topping on each muffin cup.


Dust off any streusel topping that may have fallen onto the pan.  It will scorch and stick to the pan.

Set the timer for 17 minutes.

Place in the oven and bake for 16-20 minutes.  Every oven is different, so check them often and remove the immediately after center sets and a toothpick or cake tester comes out clean.


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