I have a love-hate relationship with bananas. I love the taste of them, love how well they go with peanut butter, and I love that they are a healthy, easy to grab snack. The thing I don't love so much about them is that when I eat them raw, they give me a stomach ache. It's tragic really. Now, despite this, I keep buying them. I must be a glutton for punishment. I keep finding myself with a small bunch of them in my grocery cart, or sitting next to me in the car on my way to work, just willing me to eat them. So I will get about two bananas into my purchase and then tell myself not to eat any more so as to avoid the stomach ache, which results in those poor bananas going bad on my counter.
What to do you ask? I have discovered a solution. If I cook the bananas prior to eating them, no stomach ache. Unfortunately, this will probably negate the health benefits, because all I want to put them in is cake and banana bread and muffins, which all have mucho amounts of butter and sugar, but at least those poor things don't go to waste. I am really just trying to look out for the bananas, you know?
These muffins provided the perfect vessel for my abundance of bananas. They are no ordinary banana muffin though. I topped them with a banana chip walnut streusel to take them up an extra notch. With the hint of cinnamon and slightly crunchy topping, these have provided me with delightful breakfasts this week. They are both filling and easy to grab on the go, but the best part is that they are so incredibly quick to make.
Banana Walnut Muffins with Banana Chip Streusel
makes 12 muffins
adapted from Jenny Steffins
1/2 cup flour
1/3 cup brown sugar
2 tablespoons melted butter
2 tablespoons banana chips, chopped finely
2 tablespoons walnuts, chopped finely
1/4 teaspoon cinnamon
2 large very ripe bananas
1/2 cup sugar
6 tablespoons butter, melted
1 large egg
1 teaspoon vanilla
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped walnuts
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
Make the topping. Mix the flour, sugar, walnuts, banana chips, cinnamon, and salt together in a small bowl. Add the melted butter and mix until well combined. Set aside.
Peel the bananas and place them in the bowl of stand mixer fitter with the whisk attachment. Mix at low speed until bananas are mashed. Add the sugar and mix on medium-high speed for a few minutes until a bit frothy and sugar beings to dissolve.
Mix in the butter, egg, and vanilla, and mix until well incorporated, scraping down the sides a few times. Add the flour, baking soda, and salt and mix just until incorporated. Remove bowl from mixer and add the walnuts, folding them in with a spatula. Divide between 12 muffin cups and top with 1-2 tablespoons of streusel.
Bake for 18-20 minutes, until muffins spring back with pressed gently with your finger and are golden brown.
Let cool in pan for a few minutes, then remove and cool completely on a wire rack. Store in an airtight container at room temp for a few days, or freeze.