Banana Streusel Muffins

You know how some people bring home stray animals?

We bring home stray bananas.

You know the kind – the overripe ones found in the little bags at the grocery store that are all spotted.

There have even been a few times when we brought home entire banana boxes full of them.

Our kids used to like bananas, but they have eaten so many really ripe ones that now they will only eat them when they are green. They won’t even touch a yellow banana, let alone one with black spots.

So I hide them in my cooking.  I’m always looking for a new banana recipe – like this one – the Banana Streusel Muffin.

Even though it took me four mixing bowls and a trip to the Amish store for eggs, it was worth it! The kids gave them a 2 thumbs-up! (Although that could be because they have almost enough sugar and butter to qualify as a cupcake?!)

At least a few more stray bananas have found a final resting place. 🙂

Banana Streusel Muffin

2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
2 eggs
1 cup (8 ounces) sour cream (I did lemon juice in milk)
1/4 butter or margarine (melted)
1 cup mashed bananas (about 2 medium)

Streusel Topping:

1/4 cup sugar
3 tablespoons flour
1/4 teaspoon cinnamon
2 tablespoons butter or margarine

In a large bowl combine the flour, sugar, baking powder, salt, baking soda, and cinnamon. In a small bowl, beat the eggs, sour cream, butter and bananas.

Stir the wet ingredients into the dry ingredients until just moistened. Fill greased muffin cups 3/4 full.

To make the streusel, combine the flour, sugar and cinnamon. Cut in the butter until small crumbs are formed.

Sprinkle the streusel over the muffins and bake at 375 degrees for 20-25 minutes.

Makes about 1 dozen.

Of course I had to double it since we had a lot of bananas!

Enjoy!