Prep 20 mins
Cook 20 mins
To save some time prepare the topping in advance and refrigerate. You should get around 10-12 muffins depending on the size of bananas you use, the yield is only estimated, 1 cup of sugar will give you a sweet muffin you may reduce the sugar if desired --- these bake out high and moist with lots of flavor and are one of my family's all-time favorite muffins, you will love these!
- 1 1⁄2 cups flour
- 1 1⁄4 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2-1 teaspoon cinnamon
- 3 large bananas, mashed
- 2 teaspoons vanilla
- 1 cup sugar
- 1 large egg, slightly beaten
- 1⁄3 cup melted butter
- 1⁄3 cup finally chopped almonds
- 1⁄4 cup flour
- 2⁄3 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons soft butter
- 1⁄3 cup cups finely chopped almonds
- Set oven to 350 degrees F.
- For the topping; in a bowl mix together the flour, brown sugar and cinnamon; blend in the soft butter using your fingertips, then add in the finely chopped almonds; set aside.
- Line 12 regular muffin tins with paper liners.
- In a medium or large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
- In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) add in the mashed bananas, mix until just blended.
- Using a wooden spoon mix in the flour mixture until JUST blended (the batter will be lumpy).
- Mix in the chopped almonds.
- Divide the batter evenly between 12 muffin tins, then sprinkle the topping mixture on top of each muffin.
- Bake for about 20 minutes, or until muffins test done.
What a muffin! These are moist, big and full of flavor...the perfect sidekick to a cup of coffee. I cut the sugar to 3/4 cup and they have the right amount of sweetness. These would be great even w/o the topping. Made for 123 Hit Wonders.
Excellent muffins! Followed the recipe exactly (which was awesome as I had no idea what to do with my almonds and then saw this recipe!). Everyone in my house loves them! They are moist and delicious, and the streusel is a perfect crispiness. Definitely something to add to my list of regularly made baked goodies!
Made these yesterday, but cut the recipe in half as there are only two of us in the home. It made 8 muffins which made it have only one tablespoon of sugar IN each muffin (not counting the struesel topping)....they are by far the best banana muffin I have ever had. I did use black walnuts instead of almonds because I had more of them and love the flavor of them mixed with banana. I have not tried every recipe from Kittencal, but all of the ones I have tried have been keepers. Thanks Kittencal - it seems I can trust your recipes to always be great!