Did you ever have one of those mornings where it was just hard to get your battery started? Today was an exception. And what a treat that Kelsey is my guest baker today! She was up early with her boys, pulling out the muffin pans, and had both little ones up on the island mashing bananas and measuring and pouring - they LOVE to help out in the kitchen!
Before you know it, there was the wonderful aroma of baking Banana Muffins stirring everyone awake. What a treat to enjoy warm, melt-in-your-mouth fresh banana muffins, with a wonderful cinnamon streusel topping, together with a big mug of fresh coffee. The boys were busy running and playing in the backyard, and it was a perfect day to sit on the deck and just take it all in. Lovin' a lazy morning!
I just love weekend mornings at home relaxing with my family! These wonderful muffins would be great to share with your family as well!
They are so incredibly moist, that any that may be left will be fabulous to pack for breakfast tomorrow. And thanks Kelsey and Lucas for a wonderful morning today! Yum!
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1 tablespoon cold butter
1/4 cup pecans, chopped (optional)
HOW I MAKE THESE:
YIELD: 12 muffins
NOTE: These muffins also freeze well – layer in an airtight container between layers of parchment paper.
Originally posted June 2014; revised and reposted April 2020.
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