Tuesday, May 24, 2011

Strawberry Banana Streusel Muffins

My husband likes to wake up with just enough (and I mean barely enough) time to get ready for work before heading out the door.  Because of this, he loves it when I have muffins in the freezer for him to just pop in the microwave before leaving.  He also LOVES strawberries, and it seems we often have bananas that are too ripe for eating.  Thus, these muffins were born.  I have also added pecans to the streusel topping which is DELIGHTFUL! You could also use blueberries or raspberries or blackberries or whatever, and I'm sure they would be good! 

Banana Streusel Muffins

4 C. flour
2 C. sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
4 eggs
12 oz. vanilla or strawberry yogurt (I used half and half for the muffins above)
1/2 C. butter (or coconut oil...YUM!)
4 ripe bananas, mashed (2 C.)
2 tsp. vanilla
2 C. chopped strawberries (can be fresh, but strawberries that have been frozen and then thawed also work great)


3/4 C. sugar
1/2 tsp. ground cinnamon
1/2 C. flour
2 Tbsp. butter

In a large bowl combine dry ingredients.  In a small bowl, beat eggs, yogurt, butter, bananas, and vanilla.  Mix wet ingredients in with dry ingredients until moistened.  Add strawberries last and gently stir to evenly distribute strawberry chunks.  Fill greased or paper-lined muffin cups 3/4 full.

Combine streusel ingredients (cut in butter).  Sprinkle over muffins (pressing it gently into the muffins helps it stay on when baking).

Bake at 375 degrees for 20 to 25 minutes.  (Makes about 30 muffins)

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