Happy Labor Day! I hope you’re spending it in just the way you want whether it be relaxing, enjoying the lake, projects around the house or entertaining. Enjoy the day. We are celebrating my mom’s birthday here today with the family so we’ll be cooking a yummy meal for tonight.
Always around the first of September I start craving homemade banana muffins and pumpkin bread as the fall feeling starts to set in. It may be in the nineties here today but the house is filled with the scent of fall spices and fresh baked goodies. Sharing my favorite Banana Streusel Muffin recipe below.
I hope you a great short work-week!
| MONDAY Smoked Ribs Baked Beans Deviled Eggs Banana Streusel Muffins Homemade Vanilla Ice Cream | TUESDAY Chicken Cobb Salad Fresh Peaches | WEDNESDAY Hamburgers Onion Roasted Potatoes | THURSDAY Blackstone Quesadillas Parmesan Roasted Asparagus | FRIDAY Spaghetti a la Philly Garlic Bread |
Ingredients
1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon1/2 teaspoon salt
3 ripe bananas
3/4 cup brown sugar
1 egg
1/3 cup butter, melted
1 teaspoon vanilla
- Streusel Topping
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 cup flour
1 teaspoon butter, softened
Directions
- Preheat oven to 375 degrees.
- Spray a 12-count muffin pan with baking spray.
- In a medium bowl, mix together flour, baking soda, baking powder, cinnamon and salt. Set aside.
- In a mixing bowl, beat bananas and brown sugar.
- Add in the egg, melted butter and vanilla. Mix until well combined.
- Pour mixture evenly into prepared muffin cups.
- For the topping, place the brown sugar, cinnamon and flour into a medium bowl and stir to combine.
- Add softened butter into the dry ingredients, cutting with a pastry cutter until the mixture is crumbly.
- Sprinkle streusel mixture evenly over muffin butter.
- Bake for 20 minutes or until a toothpick or knife inserted in the center of a muffin comes out clean.
