This week I wanted to share my favorite banana muffin recipe with you.  It is adapted from the Bread Bible.  It seems like not too long ago I was posting my banana bread recipe, but with this summer’s heat my bananas have been ripening quickly, before I can keep up with them.  A dilemma that I have been easily solving by mashing my overripe bananas up and stashing them in the freezer for a later date.  It has gotten to the point that I have a few, too many, bananas in the freezer, and have been enjoying banana muffins for breakfast over the past week.

Recipe makes 10 small muffins.

Ingredients:

• 2/3 cup Sugar
• 1/2 cup Canola Oil
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 1/2 cups ( or 4-5) mashed Bananas
• 2 cups Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 tsp Cinnamon
• 3/4 cup chopped Pecans

Streusel Topping

• 1/2 cup Sugar
• 4 tbsp Butter
• 1/3 cup Flour

Directions:

1. Preheat the oven to 350 F (~177 C).
2. Make the streusel by cutting the butter into the flour and sugar until it begins to stick together in pea sized clumps.
3. Grease a 12 cup muffin tin, and fill two of the cups with water.
4. Beat together the sugar, oil, eggs, and vanilla.
5. Beat in the mashed bananas.
6. Shift together the flour, baking powder, baking soda, cinnamon, and salt.
7. Up end the dry ingredients into the wet, and toss in the pecans.
8. Fold the ingredients together, without over-mixing.
9.  Scoop the batter into the 10 empty muffin cups.
10. Sprinkle the streusel on top of each cup of batter.
11. Bake for 25 – 35 minutes.