Monday, June 29, 2020

Rosie Makes Banana Muffins.


Got a couple bananas going south on your counter?
Here's what to do:  make a small batch of banana muffins.
Two bananas is the perfect amount to make 8 muffins.
Add a streusel topping and you have a nice breakfast treat.
Serve warm as a muffin, or slice, butter, and toast.  Yummy!

 Rosie's Banana Muffins
2 overripe bananas
1/2 cup sugar
6 TB unsalted butter, melted and cooled a bit
1 egg
2 tsp vanilla
1 cup flour
1 tsp baking soda
1/4 tsp kosher salt

Heat oven to 350°.
Place 8 muffin liners in muffin tins.
Whip 1 banana with sugar until well mixed.
Beat in cooled melted butter, egg, and vanilla.
Mix in flour, baking soda, and salt until just incorporated.
Stir remaining banana into batter, mashing it up a bit.
Ladle evenly into 8 paper-lined muffin tins.

Top with streusel.

Bake at 350° for 23 minutes or until toothpick comes out clean.

1/2 cup crushed pecans
1/4 cup brown sugar
1/4 cup flour
1/2 tsp cinnamon
4 TB unsalted butter, softened
Mix all together.

For the step-by-steps:
Beat one banana with sugar.

Add in butter and ...
... egg and vanilla.

Stir in flour, baking soda, and salt until just combined.

Mash remaining banana into batter.

Combine streusel ingredients - pecans, brown sugar, flour, cinnamon, and butter.

Ladle batter into muffins, top with streusel, and bake.

Bake until toothpick inserted in center comes out clean.
350° about 23 minutes.


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