I’m excited to share these Streusel Topped Cinnamon Apple Banana Nut Muffins because they are a perfect use of leftover fruit.
You know how sometimes you have overly ripe bananas lying around and you say “self, looks like it’s a banana bread day” because you feel like you’ve failed the bananas by not eating them more timely and owe them the honor of being featured in a recipe?
I had one of those days.
Except, I also had an apple lying around too. And I didn’t want banana bread.
I wanted muffins.
But not just any muffin. And not just a Banana Nut Muffin . I wanted Streusel Topped Cinnamon Apple Banana Nut Muffins.
Because I had bananas. And I had apples. And of course, I always have cinnamon.
It’s a mouth full, but it’s no more complicated to prepare than the banana bread you were going to make. For the zillionth time.
And were probably tired of in the first place.
Or, is that just me I’m referring to?
And what’s fantastic about this little recipe is it’s paired down to only half a dozen muffins.
It’s the perfect way to kick off a new week; just sit yourself down and enjoy with a cup of coffee. Or hot chocolate.
You deserve it.
Moist. Crumbly. Filling.
AND…..it has TWO fruits in it.
I mean, why not call these things healthy and forget all about the sugar content?
Works for me.
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 3/4 cup mashed ripe banana (about 2 bananas)
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped pecans
- 1 apple, diced
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup brown sugar
- Preheat oven to 350 degrees.
- In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. In a separate bowl, combine the flour, baking powder, salt, baking soda and cinnamon and add to the creamed mixture a little at a time just until moistened. Fold in the pecans and diced apples.
- In a separate bowl, mix together the flour and the cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Stir in the brown sugar.
- Coat jumbo sized muffin tin (4), or a 6 container regular muffin tin with cooking spray or use paper liners; fill two-thirds full with batter. Now, top the batter with about 2 tbsp of streusel topping. Less or more depending on how much “crumble” you want on top.
- Bake at 350° for about 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Cheers to Mondays that involve muffins, y’all.