Baking isn’t my forte, but muffins are a good choice for me. Then it can be breakfast and I don’t have cakes and cookies taunting me.

I got 5 bananas for $0.38 in the discount produce and they screamed banana bread. Between the 5 I cut off some browned spots and had about a total of 3-4 bananas. Pretty good deal!

Banana Streusel Muffins

adapted from allrecipes.com

Ingredients:

1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
1 large egg
3/4 cup white sugar
1 tsp vanilla extract
¾ cup cinnamon or butterscotch chips
1/4 cup packed dark brown sugar
2 tsp whole wheat flour
2 tsp oatmeal
1 tsp unsalted butter

Directions:

Preheat oven to 375 degrees and line a 12-muffin tin with cupcake papers.
Whisk 1 1/2 cups whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl.
Mash bananas with a potato masher.

Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture and cinnamon chips into dry ingredients just until moistened; do not overmix.
Spoon batter into prepared muffin cups, filling them about 3/4 full.

Mix brown sugar with 2 tablespoons whole wheat flour and oatmeal in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs.

Sprinkle topping over muffins.
Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.

They came out great, but the batter tasted a bit off. What? You think I didn’t lick a spatula? It tasted salty. I was disheartened. I was fearful! I don’t bake often but it didn’t seem right. I baked it anyway. I figured it already was too late so I may as well bake and see what happens.

They were great when I baked them! I think I may have used a ½ cup of salted butter, instead of unsalted. It turned out A-OK.