The banana muffins are rich with banana flavor and warm spices. The streusel topping adds texture that is a cross between a sweet bread and a coffee cake.
You will need 1.5 cups of mashed bananas. Mash them with a fork in a large bowl. Add a couple teaspoons of lemon juice to keep them from browning. It’s ok if the bananas aren’t perfectly smooth. Chunky is good.
Add 1.5 cups of flour to the mix and fold gently only until combined. Do not over mix.
Make the Streusel:
Blend 3/4c. of brown sugar with 3 Tbsp. butter, 1/4 cup oatmeal and 1/4 flour. Warm spices can also be added to the streusel: cinnamon, nutmeg, allspice, etc.
Use your hands to squish the ingredients together until crumbly.
There is a trick to baking muffins and that is to preheat the oven to 425F. When the muffins are put in the oven, reduce the heat to 325. This should allow the muffin to have a domed, to poofy top. The size of the top depends on a number of factors, including size of the tin. Fill the muffin cups with the banana batter and top with the streusel. Bake for 25-30, until an inserted knife comes out clean. Rest 30 minutes before serving.
Recipe for muffins:
1.5c. mashed bananas
3/4c. white sugar
1 egg (beat before adding)
1/3c. softened butter
1 tsp. vanilla
2 tsp. cinnamon
1/4 tsp. nutmeg and cloves
1/2 c. coarse chopped smoked almonds
1.5 c. flour
1tsp. each baking soda and baking powder
1/2 tsp. salt
1/2 c. brown sugar
1/4 c. flour
1/4 c. quick oatmeal
3 Tbsp. softened butter
(1 tsp. cinnamon, to taste)
Preheat oven to 425F. Insert the muffins to the oven and immediately lower temperature to 325F and bake muffins 20-30 minutes, depending on the size of the tin. Insert a knife into the center of the muffin. If it comes out clean, the muffin is done. Cool and serve with warm cider, tea or coffee.