Need an easy weekend breakfast? How about banana nut muffins? With a streusel topping? No problem! These are simple, no fuss muffins that require few ingredients, barely any effort and little time. The recipe comes from a 1968 Better Homes and Gardens New Cook Book. It started out as a Banana Coffee Bread Recipe. I made some changes, and out came these moist, satisfying muffins! The simplicity of the recipe allows the bananas to really steal the show while the streusel topping adds a nice crunch. Hope you enjoy!
Banana Nut Muffins
From Better Homes and Gardens New Cook Book, 1968 Edition
Makes 12 Muffins
See! OLD recipe!
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup white granulated sugar
3/4 cup mashed ripe bananas, about 3 medium bananas
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven t0 350 degrees. Grease a twelve cup muffin pan, or use paper liners.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each.
Stir in bananas, stir in dry ingredients. Mix well. Fill muffin tins about 3/4 full (mine were a little fuller).
Sprinkle with streusel topping (recipe below).
Bake for 25-30 minutes, or until a cake tester comes out clean.
1/2 cup flour
1/4 cup brown sugar
1/4 cup white granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup chilled butter
1/4 cup finely chopped nuts
Mix flour, sugars, and cinnamon; cut in butter till crumbly.
Add nuts. Sprinkle on top of muffin batter.
I had some extra, which I put in a Ziploc and threw in the freezer. All ready for the next time I'm craving a batch of muffins or coffee cake.
Have a lovely weekend!
Linking up to Tatertots and Jello Weekend Wrap up, Tasty Tuesdays, Tempt my tummy tuesdays, Rook No. 17, and Sunday Showcase at By Stephanie Lynn.