Banana Nut Muffins

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

2 eggs

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.

Streusel Topping

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.