I brought these along on my trip to Boston and they were a huge hit. They didn’t exactly look all that great when they got up there because the cat seemed to find the bag with the muffins in them to be a great place to sleep the whole way up, but they still tasted great!
The fam voted that these were the best of the two (the Blueberry Banana were a bit heartier tasting because they are made with whole wheat flour). They are really moist and can serve as a light breakfast or a nice little dessert. One great substitute to bring the calories down and make them just a bit healthier is to add applesauce instead of oil. In this recipe, you can use chunky applesauce to add to the apple streusel flavor, but which ever applesauce you have in your house works great!
Apple Streusel Banana Muffins:
2 Ripe Bananas 1 Cup Applesauce, can be chunky
1 Egg 1 1/2 Cups Flour
2 tsp Baking Powder 1/4 tsp Salt
1/4 tsp Ground Cinnamon 1/2 Cup Sugar
2 Tablespoon Melted Butter
1. Preheat the oven to 375. Mash the bananas and add applesauce, egg and melted butter. Mix it all up.
2. In a separate bowl, mix all the dry ingredients. Flour, baking powder, sugar, salt and cinnamon. Then pour the wet mix, into the dry mix and combine the two.
1 Tablespoon Cold Butter 1/4 Cup Sugar
3 Tablespoons of Flour 1/4 Teaspoon Ground Cinnamon
In a small bowl. It will come out lumpy, and just add that little mix to the top of your muffins.
Bake it for 20 minutes and you are good to go!
Whenever you have bananas that are past ripe to eat normally, ALWAYS freeze them (peel off the skin first) because there are so many things that you can do with ripe bananas. Smoothies and muffins are just the tip!
Let me know what you think!