Banana Muffins

This is one of my favorite recipes. I am not sure who I got it from originally- maybe my friend Liz? I've made a few minor adjustments to the recipe throughout the years, but it's a great easy recipe that requires zero heavy equipment and is great for breakfast or a dessert! It's also a good one to do with your little ones. Let's jump right in!

For the batter:
1 1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/8 tsp ground cinnamon
3 ripe bananas (more ripe, more better)
3/4 c granulated sugar
1 egg (lightly beaten)
1/3 c unsalted butter, melted
1 tsp vanilla
*1/2 c walnuts optional (my husband doesn't like nuts, so I don't usually do it, but it is delicious)

1. Preheat oven to 375F and line one muffin tin with 12 liners. (you can totally make this into a bread in a loaf pan as well- I have done this many times. I just find that muffins are easier for taking somewhere and sharing.)
2. In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. In a medium bowl, mash up bananas and add sugar, egg, butter, and vanilla.
4. Stir banana mix into dry ingredients until just combined. Don't over mix!
5. Go ahead and make the streusel BEFORE you put the batter into the muffin tin- we are layering, folks.

For the streusel topping:
1/3 c packed brown sugar
1 tbsp unsalted butter, cold
2 tbsp all-purpose flour
1/8 tsp ground cinnamon

1. Combine all ingredients into a small bowl and mix with fingers until you get the butter about the size of peas.
2. Using a small cookie scoop, put one scoop of batter into each muffin liner.
3. Sprinkle some of the streusel topping on the batter.
4. Add another scoop of batter to the liners. (you will be about 2/3 or a little more full).
5. Sprinkle the remaining streusel topping on the batter.
6. Put in the oven and bake for 18 - 20 minutes, or until a toothpick stuck in the middle comes out clean.

Rating (Scale of 1 - 5):
Difficulty- 1
Amount of Time- 1
Awesomeness- 5 (maybe one extra point for nostalgia)