Abbie loves banana muffins with chocolate chips. Only banana and chocolate chip. I get a little bored with just one kind of muffin around all the time. I am always on the look out for something different she will like. These ones fit the bill!
Banana muffins with graham streusel. They need a little tweaking, I think they are slightly gummy but the streusel makes up for it. (And they are pretty! Thanks again Amy, David and Zoe!)
Banana Muffins with Graham Streusel
Muffins:
1/4 cup unsalted butter, room temp
1/2 cup vanilla yogurt
1 cup light brown sugar
1 large egg, lightly beaten
1 tsp pure vanilla extract
1 cup mashed over-ripe bananas, about 2 large
2 1/4 cups white whole wheat flour (King Arthur)
2 tsp baking powder
1/2 tsp sea salt
1 tsp ground cinnamon
Streusel:
2 tbsp unsalted butter, melted
1/4 cup graham cracker crumbs
1/2 cup brown sugar
2 tbsp oats
1 tsp ground cinnamon
Preheat oven to 350 degrees F. Line 12 cup muffin tin with papers or spray with non stick cooking oil.
In a large bowl beat the butter, sugar and yogurt until smooth. Add the egg and vanilla. Beat in the bananas until well mixed.
In a separate bowl mix together the dry ingredients. Fold into the wet mixture just until moistened.
Evenly spoon the batter into the prepared muffin tins. Mix the streusel topping together until crumbly, then sprinkle over the batter.
Bake for 20 to 22 minutes until spring to touch and lightly golden.
