Banana Almond Streusel Muffins
September 04, 2011
Categories: Comfort Food, Fruit, Banana, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Oven Bake, Vegetarian, Make it from scratch, Kid's Lunches, Flour, Muffins, Spring, Kosher Dairy more
"These muffins bake out high and moist with a wonderful banana almond flavor… a long time favorite recipe I still make to this day, depending on the size of bananas that you use the yield may vary slightly"
- FOR STREUSEL MIXTURE
- Serving Size: 1 (120.6 g)
- Calories 311.9
- Total Fat - 9.8 g
- Saturated Fat - 4.8 g
- Cholesterol - 35.9 mg
- Sodium - 309.6 mg
- Total Carbohydrate - 54.3 g
- Dietary Fiber - 2.5 g
- Sugars - 33.2 g
- Protein - 3.8 g
- Calcium - 61.3 mg
- Iron - 0.7 mg
- Vitamin C - 4.9 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Line 12 regular size muffin tins with paper liners.
For streusel topping; in a bowl combine the flour with brown sugar and cinnamon; using your fingers blend in the butter, then mix in the chopped almonds; set aside.
For muffins; in a large bowl combine flour, baking soda, baking powder, salt, cinnamon and chopped almonds.
In a medium bowl whisk melted butter with sugar, egg and vanilla until well combined then mix in the mashed bananas until blended.
Using a wooden spoon mix in the wet mixture into the flour mixture until just combined (do not over mix small lump in the batter are okay).
Divide batter evenly between each muffin tin.
Sprinkle prepared streusel mixture over the top of each muffin.
Bake for 20-22 minutes or until muffins test done.
Tips & Variations
No special items needed.