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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (99g) Recipe makes 12 servings |
||
| Calories 285 | ||
| Calories from Fat 98 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.9g | 16% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 58mg | 19% | |
| Sodium 339mg | 14% | |
| Potassium 136mg | 3% | |
| Total Carbohydrate 43.7g | 14% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 23.4g | ||
| Protein 4.3g | 8% | |
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Banana Streusel Muffins
By: RecipeNut
Feb 12, 2002
Robin Perry, The Best of Country Cooking
SERVES 12 , 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 eggs
- 1 cup sour cream
- 1/4 cup butter or margarine, melted
- 2 medium ripe bananas, , 1-cup (, 1-cup)
STREUSEL
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
- 2 tablespoons butter or margarine
Directions
1
In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon.2
In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened.3
Fill greased or paper lined muffin cups three-fourths full.4
For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter.5
Sprinkle over muffins.6
Bake at 375F for 20 to 25 minutes.
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Fruit
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Presentation > Finger Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Mrs. Cassandra Foxx
On Aug 15, 2008
These were really good, But I thought they had way too much butter in them. (it all melted down my liners and made the muffins really greasy. ) The Banana taste is excellent, and everyone else loved them too, so hence the 5 star rating.
I just wont use as much butter next time...
Thanks for posting this nice recipe, Nut! 
From: StacyMD187373
On Aug 2, 2008
Pretty tasty muffins. I halved the recipe (only 1 banana) and added pecans. It made 7 pretty good size muffins. My streusel didn't turn out so well...the butter wasn't cold, so it ended up kind of softening up together, so was hard to crumble on top. But still tasted great. Oh, and had to sub vanilla yogurt for the sour cream. Very moist, mine even had to cook another 10 minutes. Thanks for posting!
From: Christine C.
On May 9, 2002
These muffins are delicious. I cut the amount of butter in half and used half whole wheat flour and half white flour and they were great! My kids (8 and 5) loved them too! Will be making these again!
From: ChipotleChick
On Nov 3, 2002
YUMMY! I halved the butter in the batter, halved the streusel topping, and used plain fat free yogurt instead of the sour cream. Delicious! Thanks for the recipe!
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