Wow, has this been the craziest December, or is it just me? Usually the end of the year at work is quiet and painfully slow, but this year I’ve been going non-stop. I’ve also been working on a sewing project that I’m hoping to share with you all as soon as possible… as it turns out, beaded fabric is sort of the worst to work with. Gorgeous, but my little fingers are sick of picking rhinestones off of mesh if you know what I mean.
Busy times lead to not making my lunch, which leads to leftover bananas. Is there ever a time when I don’t have leftover bananas, really? I’m one of those picky people who only eat bananas between slightly green and yellow, but never brown. I have about 2-3 days of optimal banana eating, and the rest go into oatmeal or baked goods.
I was so desperate to bake something in the midst of the craziness, that I brought my old bananas to my friend’s house when we had all agreed to watch football. All he had was a mini muffin pan, and so these mini muffins with streusel topping were born. I’ve been working on perfecting my banana bread recipe, and I have found that the little additions of salt and vanilla to my original recipe really hit the spot! There’s really never a time that I regret adding vanilla to a recipe.
These bite sized babies are perfect for sharing with coworkers for that early morning meeting you called and feel bad about. Or maybe just for Christmas morning, which is one week away…. WHAT?!
Banana Mini Muffins with Streusel Topping
8 Tbs. Butter, softened
3/4 cup Sugar
2 cups Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Vanilla
3 Overripe Bananas (medium to large)
1/2 cup Oats
1/4 cup Brown Sugar
1. Preheat the oven to 350 deg F. Make the muffins by creaming together the butter and sugar until they are light and smooth. Add in the eggs and vanilla and beat for 30 seconds.
2. Slowly add in the flour, baking soda, salt, and bananas and mix until combined.
3. Spray mini muffin tins with non-stick cooking spray and pour the batter into each one until they are full. Mix together the streusel topping and sprinkle on to the top of each muffin.
4. Bake the muffins for 18 minutes, or until a toothpick inserted into the middle comes out clean. Remove them from the oven and cool on a wire rack.
Recipe by Bunny Baubles Blog