The Most Amazing Banana-Nut Muffins Ever!

I love finding recipes that make me feel like a good baker. :)

These muffins rocked! They were moist, flavorful, and BEAUTIFUL! I also think they would make a lovely coffee cake in a single pan – might be trying that out this weekend! Thank you so much to Carol (Kittencal at RecipeZaar) for blessing us with this recipe and letting me pass it along! Visit Kittencal’s Kitchen for more!

Warning: Do not read while hungry (if you’ve seen the photo below, it might already be too late)!

Banana-Almond Muffins With Almond Streusel
Makes 12

INGREDIENTS

1 1/2 cups flour (I used whole wheat pastry flour)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2-1 teaspoon cinnamon
3 large bananas, mashed
2 teaspoons vanilla
1 cup sugar
1 large egg, slightly beaten
1/3 cup melted butter
1/3 cup finally chopped almonds

TOPPING

1/4 cup flour
2/3 cup brown sugar
1 teaspoon cinnamon
2 tablespoons soft butter
1/3 cup cups finely chopped almonds

Directions

Set oven to 350 degrees F.
For the topping; in a bowl mix together the flour, brown sugar and cinnamon; blend in the soft butter using your fingertips, then add in the finely chopped almonds; set aside.
Line 12 regular muffin tins with paper liners.
In a medium or large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) add in the mashed bananas, mix until just blended.
Using a wooden spoon mix in the flour mixture until JUST blended (the batter will be lumpy).
Mix in the chopped almonds.
Divide the batter evenly between 12 muffin tins, then sprinkle the topping mixture on top of each muffin.
Bake for about 20 minutes, or until muffins test done.

*If you are following along with the Real Food Challenge, try substituting Sucanat for the sugar. And if you decide to try making any kind of muffins with soaked flour – I want to know!!*