Banana Bread Muffins

The first day of November. From now until New Years I feel like food is constantly on my mind and I'm constantly wanting to bake something. This time of year just puts me in such a baking mood! So what did I want to do first thing this morning? Bake banana bread muffins of course!
This recipe is originally from a Better Homes and Gardens cookbook but I have tweaked it slightly. The original recipe was not quite sweet enough and didn't use enough bananas. I like to use very ripe bananas for this recipe or any banana bread recipe. I'm talking the really brown almost ready to throw away kind. You can even freeze bananas when they get to this point and then just pull them out as needed. When you get them out of the freezer just defrost in the microwave for about one minute and the peeling will slide right off and they will mash so easily. Perfect for banana bread recipes!
These turned out oh so yummy. Perfect with a big cup of coffee! Here is the recipe!

Banana Bread Muffins with Streusel Topping
 1 3/4 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1/2 cup milk
1/4 cooking oil
3-4 bananas (peeled and mashed)
1/2 chopped nuts (optional)

Preheat oven to 400 degrees and grease 12 muffin cups. Combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside. In a separate bowl combine egg, milk, oil and bananas. Add the egg mixture to the flour mixture all at once and stir just until moistened. Stir in nuts if desired. Spoon mixture into muffin cups filling 2/3 full.

Streusel Topping
Combine 3 tablespoons of all-purpose flour, 3 tablespoons of brown sugar, and 1/4 teaspoons ground cinnamon.  Cut in 2 tablespoons of butter until mixture resembles coarse crumbs.  Sprinkle over the top of each muffin.

Bake for 18-20 minutes or until golden brown and wooden toothpick comes out clean. Allow to cool 5 minutes before serving.

Enjoy!!