Banana Muffins this time!

and you thought another banana bread? I think I finally found perfection with banana bread. We absolutely love that last recipe I tried, but I'm always open to try another! So with this week's brown speckled banana's I made Banana Nut Streusel Muffins. Rosemary posted the recipe over at gardenbuddies.

One word. KEEPER! These are fantastic, even with lousy baking skills such as mine, these came out so moist, so light and so good! I used brown sugar for the white, and maybe next time would use a little less sugar. and I added pecans. These are a really nice change from the banana loaves my family has come to expect! Thank you, Rosemary, these were delicious!

Banana Crumb Muffins

Source: posted Rosemary at gardenbuddies, original recipe from Allrecipes – Lisa Kreft

adapted There's Always Thyme to Cook

Printable Recipe

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar ( I used brown sugar, not packed)

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

1/2 cup chopped pecans (optional)

Preheat oven to 375 degrees F. Lightly grease a 12-cup muffin pan, or line with muffin papers. I used silicone muffin cups!

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Mix in the pecans, if using. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

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