I always buy too many bananas and can never eat them before they turn brown, so they end up in my freezer waiting for the day they can be used in this muffin recipe. It’s a classic recipe with a cinnamon and streusel twist, perfect for any morning or snack.
- 1 1/2c Flour (All-Purpose)
- 1tsp Baking Powder
- 1tsp Baking Soda
- 1tsp Cinnamon
- 1/2tsp Salt (Iodized)
- 3 Bananas (Overripe/Mashed)
- 3/4c Sugar
- 1 Egg
- 1tsp Vanilla
- 1/3c Butter (Melted and Cooled)
- 1/2c Flour
- 1/4c Dark Brown Sugar
- 4tbsp Butter (Softened)
- 1/2tsp Cinnamon
Preheat oven to 350 Degrees and prepare Muffin Tin by placing Paper Liners.
For the Muffin Batter, sift the Flour, Baking Powder, Baking Soda, Cinnamon, and Salt together and set aside.
In a separate bowl, mix the Bananas, Sugar, Egg, Vanilla, and Butter. Fold in the dry ingredients until just combined then scoop into muffin tin.
For the Streusel Topping, use hand to mix the Flour, Brown Sugar, Butter, and Cinnamon together until crumbly. Sprinkle on top of the muffin batter in tins.
Bake in the oven for about 20 minutes if normal sized muffins, or 25 minutes if large. Stick a toothpick in the middle, and if it comes out clean, they are done.