Author Notes
We have a never ending search for the perfect muffin. We like to eat a muffin with a cup of Chamomile tea after dinner. Our restless souls keep us developing new recipes. This is our Banana Muffins recipe with an added complexity and it is good. the cranberries add a little chewiness and the ubiquitous streusel topping adds the sweetness we like after dinner. —Tom and Anita Morgan
Continue After Advertisement
Ingredients
- For the muffins
-
1 1/2 cups
all purpose flour
-
1 teaspoon
baking powder
-
1 teaspoon
baking soda
-
1/3 cup
walnut oil
-
3/4 cup
white sugar
-
1
large egg lightly beaten
-
3
bananas, mashed
-
1/2 teaspoon
cinnamon
-
1/2 cup
dried cranberries
- For the streusel
-
1/3 cup
brown sugar
-
3 tablespoons
all purpose flour
-
1/2 teaspoon
ground cinnamon
-
1 tablespoon
butter, softened
Directions
-
Preheat oven to 375 degrees F and put rack in center of oven. Line muffin pan with paper liners.
-
In a large bowl, whisk together 1 1/2 C flour, baking powder, baking soda and salt.
-
In another bowl beat the oil and sugar until smooth and lightly fluffy. Add egg, bananas, 1/2 t cinnamon and dried cranberries. Beat until well blended.
-
Spoon batter into papered muffin pan.
-
In a small bowl, mix together brown sugar, 3 T flour, 1/2 t cinnamon and softened butter. Sprinkle topping over muffins
-
Bake muffins at 375 degrees for 18-20 minutes. Insert a toothpick to check for doneness. Remove from oven and cool on a wire rack before removing from muffin tin. Eat one immediately!
See what other Food52ers are saying.