I don't know why I buy bananas. We hardly ever eat them, and then I am scrambling for something to do with them so that we don't waste food. I love bananas. I think I just forget they are there. I bought a ton of bananas a couple weeks ago and we didn't eat hardly any! I usually make banana bread but that is getting old. So I started searching for banana recipes. This Hummingbird Cake almost won out but I decided I wanted to go a lot healthier and make these Banana Streusel Topped Muffins. I have no regrets. These are such an easy grab and go breakfast. I didn't put in pecans, that would have been a deal breaker for Justin. This is a great muffin batter and I'm already dreaming up other uses. I'm thinking Raspberry... or Pumpkin... or Apple...
Banana Streusel Muffins:
12 T Butter, room temp
1 1/2 cups sugar
4 large eggs, room temp
1 1/2 t pure vanilla extract ( I used vanilla bean paste, but if you don't have any just use what you have.)
1 cup sour cream
1/4 cup milk
3 cups AP flour
1 t cinnamon
2 t baking powder
1/2 t baking soda
1/2 t kosher salt
4 large bananas
1 cup pecans, optional
Struesel Topping:
3/4 cups brown sugar
3/4 cups AP flour
2 teaspoons cinnamon
1/4 cup butter
Preheat oven to 350, line muffin pans with liners or grease just the bottoms.
In a medium bowl, sift together; flour, cinnamon, baking powder, baking soda, kosher salt; set aside. In the bowl of a stand mixer, cream butter and sugar, until nice and creamy. Usually 4-5 minutes. This is really important and makes a huge difference. Don't skip. Trust me. While mixer is running on low speed, add eggs one at a time, followed by vanilla, sour cream and milk. Add in slowly the flour mix from earlier, just until combined. Don't over mix!Set aside, and grab those bananas. This is the part where we mash them. You can do it by hand, in the blender, or in a food processor. I did the food processor, but whichever you choose just make sure they are mashed well. Add mashed bananas to muffin batter and combine at low speed just until mixed. So for the struesel combine all ingredients in a small bowl until it is all crumbly. One of my favorite kitchen tips is to use a cookie scoop to fill your muffin cups. My cookie scoop holds a Tablespoon of batter. I did three scoops in each cup and it worked out great. After you fill the muffin cups sprinkle on your streusel topping. Stick in the oven and bake for 25 to 30 minutes. Start checking at twenty five. Mine weren't ready at twenty five but never made it to the thirty minute mark.
