Banana Almond Muffins with Cinnamon Streusel
A perfect way to use those old bananas!
Ingredients for Muffins
1 ½ cup flour
½ cup + 2 tbsp granulated sugar
1 tsp baking powder
¾ tsp baking soda
1 tsp vanilla extract
5 tbsp melted butter
1 large egg
3 large, over-ripened bananas
Pinch of salt
Ingredients for Streusel
1 ½ tbsp cold butter
1/3 cup dark brown sugar
2 tbsp flour
½ tsp ground cinnamon
½ tsp ground nutmeg
Directions for Streusel
In a small bowl, combine the flour, brown sugar, cinnamon, and nutmeg.
Using a pastry cutter or a fork, cut the butter into the mixture until it has a crumb-like consistency.
Refrigerate while preparing the muffin batter to ensure the butter stays cold.
Directions for Muffins
Preheat your oven to 350 degrees Fahrenheit.
Line a muffin tin wth cupcake liners or spray the tin with non-stick spray.
Using a food processor, finely chopped ½ cup of raw almonds. Toss with 1 tsp of flour and set aside.
In a large bowl, mash the bananas until they are smooth. Add in the egg and beat softly with a fork. Incorporate the melted butter. Set aside.
In another bowl, sift together the flour, salt, baking power, and baking soda.
Mixing the dry into the wet, incorporate the batter until combined. Add in the chopped almonds and continue to mix until all ingredients are combined.
Be sure to not over-mix.
Using an ice cream scoop or a ¼ cup measure, evenly divide the batter into the muffin tin.
Once the batter has been placed into the tin, sprinkle the streusel topping onto each muffin.
Bake for 17-20 minutes are until the centers are moist with few crumbs.
Let cool slightly before serving.