My family has been on a banana kick lately so there haven't been too many over-ripe bananas in the basket on my counter recently.
No over ripe bananas means no banana bread or banana muffins either. (Insert sad face because I don't know how to use emogis on this computer.)
This week I tried to outsmart them and I bought way too many bananas than we could possibly eat before they over ripened. By the end of the week, I finally had a few leftovers for banana muffins. (Yea) I had been itching to try a new recipe that I had found on www.the-girl-who-ate-everything.com and these bananas were the perfect opportunity to try out a new recipe.
I decided to make my muffins into minis because I hadn't made any mini muffins in a while. (Pretty scientific, right?) Much to my delight, these muffins came out moist and cinnamony and delicious. The crunchy streusel topping just puts these muffins over the top.
Banana Crunch Muffins
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 mashed banans
3/4 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon
1/3 cup brown sugar
2 Tablespoons flour
1/2 teaspoon cinnamon
1 Tablespoon butter
Combine flour, baking soda, baking powder and salt.
Mix together bananas, sugar, egg, melted butter, vanilla and cinnamon.
Fold dry ingredients into wet ingredients.
Spoon batter into greased mini muffin tins.
Combine brown sugar, flour and cinnamon in food processor. Cut in butter and pulse until crumbly.
Spoon over muffin batter.
Bake 10 minutes at 375.
Remove from pans and cool on wire racks.
Yea for leftover bananas. I've missed my warm banana muffin snack before bed.