Banana Muffins

Alright folks. I know some stores have been running low on bananas lately. But you may have been one of the lucky ones to find some. We ALWAYS have bananas on hand and there are weeks when we will go through a couple of bunches and others we only eat a couple of bananas. On those weeks where we don't eat as many I like to use the ones getting ripe for this amazing recipe. I love banana muffins. I always have. Thankfully, my entire family loves them as well! This recipe is absolutely amazing. I have tried so many different recipes out there, and found some good ones, but this one is the bee's knees!
This recipe yields around 18 muffins that are super moist and jam packed with banana yumminess. It also has a delicious streusel on top which I feel takes it over the edge, unless of course you don't like streusel, then you can just leave it off.


3 ripe bananas
¼ cup oil (I prefer to use vegetable oil)
¼ cup butter melted
½ cup sugar
½ cup light brown sugar, packed
2 large eggs
1 TBSP vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup buttermilk

Streusel (optional)
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 teaspoon salt
1/4 cup unsalted butter, cold

1- Preheat your oven to 425F and line 2 muffin tins with liners ( I usually get around 18 out of this batch)

2- Take your bananas, peel them, place them in a large bowl and mash them. The more ripe your bananas are the better. They should easily mash with a fork or a potato masher. You want to mash these really well.

3- Add the oil and melted butter and stir well. I do not use a stand mixer because it tends to overmix the batter.

4- Stir in the sugar and brown sugar until well combined.

5- Next, add the eggs, vanilla, and buttermilk. Stir well to combine, and set aside.

6- In another bowl, add the dry ingredients (flour, baking powder, baking soda, and salt). Whisk them together to combine.

7- FOLD the dry ingredients into the wet ingredients. You do not want to overmix at this point, so fold until just combined.

8- pour the batter into the lined muffin tins so that each one is 3/4 full. Set aside and make the streusel.

9- To make the streusel combine the flour, brown sugar, and salt in a small bowl and stir to combine.

10- Cut the butter into the flour mixture by using a pastry cutter or your fingers. You want the butter to get well-worked into the flour mixture until it resembles course crumbles.

11- Sprinkle the streusel topping over the batter.

12- Bake the muffins for 8 minutes and then reduce the temperature of the oven down to 350F and bake for another 8 minutes. Don't open the oven. Just reduce the temperature. The muffins are done when you can insert a toothpick into the center and it comes out clean.

**Randi's Side Notes**
~ Don't have buttermilk? That's okay you can either use regular milk or make a buttermilk substitute.
~ As stated above, if you aren't a huge fan of streusel, or don't want the added calories, sugar, whatever, simply leave it off. They are still delicious without it.
~ I have also added chopped pecans into the batter and in the streusel topping and loved it. When adding it to the batter I have added roughly 1/2 finely chopped, and when I've done it to the streusel I've added about 1/4 cup finely chopped.
~ These muffins freeze wonderfully. Simply allow them to cool all the way and place in a freezer safe bag. When ready to use, just pop them in the microwave for about 30 seconds for a quick breakfast or leave them out on the counter to thaw out.
~ I love mine slathered in butter!!!!

*This recipe came from Sugar Spun Run