These moist banana muffins are a guest favorite. I love how they include some maple syrup for sweetness. Try adding some walnuts, dates or chocolate chips to the batter. If you make them without the streusel topping, they freeze well. This recipe makes 6 jumbo muffins
BANANA MAPLE MUFFINS
COMBINE
1 3/4 cups flour
1 tspn baking soda
1/2 tspn baking powder
1/2 tspn salt
1/4 cup sugar
COMBINE
1 egg, beaten
4 tablspns milk (I use buttermilk)
1/3 cup maple syrup
1/4 cup melted butter
1 tspn vanilla
2 ripe bananas, mashed
Add wet ingredients to dry, mix until combined.
Fill prepared muffin tin cups.
Add streusel topping. Pat down gently
Bake 375 degrees for 20 minutes or until inserted toothpick comes out clean.
Cool muffins and drizzle with glaze.
STREUSEL TOPPING
This is my “go to” streusel topping. This recipe makes more than you need so freeze the rest for a future date.
COMBINE
1/3 cup brown sugar
1/3 cup sugar
1/2 tspn cinnamon
1/2 tspn salt
1 1/2 cups flour
1/2 cup butter, melted
BUTTERMILK GLAZE
1 cup powdered sugar
buttermilk
Add buttermilk a little at a time until you get the desired consistency
