Streusel Banana Muffins

Yesterday I came home from work and had the itch to bake. A few (and when I say few I mean three) chocolate chip cookies were still left, meaning we needed a new batch of fresh goods. I like to have some kind of goodie in the house to snack on at all times. I bookmarked this recipe for banana muffins ages ago, perfect to use up the two rotten bananas hanging out in my fruit bowl. 

Smother them with butter. That is the best only way to eat a muffin. And make sure they're warm! 

Source: Brookie's Cookies and More

1/3 cup milk
1 cup ripe mashed very ripe bananas (2 medium)
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour (if using self-rising flour, omit baking powder and salt)
1/2 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts  (optional)

Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2.5" x 1.25", with shortening, or line with paper baking cups.

Make Streusel Topping; set aside.

Beat milk, bananas, oil, and egg in large bowl with fork or wire whisk. Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened (batter will be lumpy). Stir in walnuts. Divide batter evenly among muffin cups. Sprinkle each with about 1 tbl topping.

Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediatly remove from pan to wire rack. Serve warm if desired.

Streusel Topping

1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
2 tbl firm butter or stick margarine

Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.

Now I can go home today and pop one in the microwave as my after-work-snack. Yess.

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