Banana Streusel Muffins

From: Potluck

On Apr 9, 2008

I had 4 frozen over ripe bananas in the freezer taking up room,that is badly needed for other things..My DH isnt a fan of banana bread but does like a layered banana cake I make. But that is more than we can eat. So, I decided to make these muffins. I am so glad I did. These were great.Even my DH liked them..I omitted the 1/3 cup butter by mistake but turned out wonderful without the added calories..Maybe it had something to do with the thawed bananas,how when they thaw they're just a mush..Anyways,I made jumbo muffins(6) I filled the paper liners 1/3 full then top off with 1/3 of streusel mixture then finished filling with batter and topped off with leftover strusel mixture. Baked 375 for 30 minutes..We loved the flavor and texture..A nice way of using up frozen bananas..Thank U,I will make these often..

From: *Marli*

On Dec 12, 2007

These are the best muffins I have ever made! I substituted the butter with oil & they came out perfect. Very easy recipe to make.....will be leaving my bananas to sit longer in the fruitbowl from now on so I can make these often!

From: Cooking at the Cottage

On Sep 27, 2004

To quote the kids, "These are the bomb." I have been making these muffins for about 9 months now - I added 1 tsp of vanilla, afterall, what isn't better with vanilla. Also, I put half the batter in the pans, top with half the streusel, then add the remainung batter and streusel topping. I finish them off with walnut halves. I always get 12 muffins.

From: beckas

On Oct 28, 2006

These were wonderful. The streusel topping makes these extra special. I baked it in a 350 degree oven at the noted time and made 12 muffins. I used the 1/4 cup measuing cup to fill each tin and it worked out perfectly.