Kittencal's Banana-Almond Muffins With Almond Streusel |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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! Ingredients:
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 |
Directions:
1. Set oven to 350 degrees F.
2. 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.
3. Line 12 regular muffin tins with paper liners.
4. In a medium or large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
5. 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.
6. Using a wooden spoon mix in the flour mixture until JUST blended (the batter will be lumpy).
7. Mix in the chopped almonds.
8. Divide the batter evenly between 12 muffin tins, then sprinkle the topping mixture on top of each muffin.
9. Bake for about 20 minutes, or until muffins test done.
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