Ingredients
1 1/2 cups ripened bananas (about 3 medium sized)
1 tbl lemon juice
3 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup oil
2 cups sugar
3 eggs
2 tsp vanilla
1 1/2 cups milk
For the streusel:
- 1/2 cup brown sugar, lightly packed (light or dark brown)
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour (*see note for gluten free option)
- 1 1/2 tsp ground cinnamon (optional, can be left out if you do not want cinnamon flavor)
- 1/8 tsp salt
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/8 tsp nutmeg
Instructions
Combine bananas and lemon juice in a small bowl and set aside for 15-30 minutes. Preheat oven to 350 F
In a large bowl, combine dry ingredients and whisk to get rid of any lumps. Add eggs, oil, vanilla and milk and mix until just combined. Fold in bananas until combined. Line muffin tin with liners and scoop batter until 3/4 of the way full.
To make the streusel,
In a large bowl, stir together the brown sugar, granulated sugar, all-purpose flour, cinnamon and nutmeg.
Add the pieces of cold butter into the bowl and use a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal.
Line a muffin tin with muffin cups. Using a large ice cream scoop, scoop the batter into the liners. Sprinkle each muffin with a generous handful of streusel mix. Bake for 17-20 (depending on your oven) minutes at 350. Test at 15 minutes with a toothpick.
Remove from the oven and let cool.