Banana Almond Muffins with Streusel Topping

banana almond muffins

Hey wait, don’t throw out those brown, mushy over-ripened bananas ! Here’s a great way to use them, we’ll add a little bit of toasted almonds to get some protein, and they are very de- lish ! First let’s pre- heat oven to 350, and then spray a muffin pan with canola.Next, put chopped almonds on sheet tray and toast 6 minutes.

  • 1/3 cup canola oil
  • 1/2 cup of sugar
  • 1 egg
  • 1 1/2 cup of flour
  • 1/2 cup chopped toasted almonds
  • 1 tsp baking soda
  • 1/4 tsp of salt
  • 1 tbsp of vanilla extract
  • 3 – 4 mashed ripened bananas

Next in a mixing bowl with an electric mixer combine oil, sugar and egg – mix on medium high for 1 minute. Then add vanilla and bananas – mix on low just until combined. In a separate bowl , sift together dry ingredients, flour, baking soda , salt and almonds. Now stir in by hand dry mix with wet, mix until combined. Pour into prepared muffin pan – filling 2/3 of each cup.

Streusel Topping mix:

  • 1 cup of flour
  • 1/2 cup of oats
  • 1/4 cup of brown sugar
  • 4 tbsp of chilled butter
  • 3 tsp of cinnamon

Mix by hand – this mix will get lumpy – use your hands. Sprinkle on top of each muffin, roughly 2 tbsp per muffin. Store the rest for future muffins, if any leftover.

Baking 18 – 20 minutes at 350.

Enjoy !


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