Recipe courtesy of Kittencal
These muffins bake moist and high with a wonderful banana almond flavor… a long time favorite recipe I still make to this day, depending on the size of bananas, the yield may vary slightly.
Yield 12 muffins
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (can increase to 1 teaspoon)
1/4 to 1/3 cup chopped almonds
3 large ripe bananas, mashed
2 teaspoons vanilla
3/4 cup sugar
1 large egg, slightly beaten
1/3 cup melted butter
1/3 cup chopped almonds
1/4 cup all-purpose flour
2/3 cup brown sugar
1 teaspoon cinnamon
2 tablespoons soft butter
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Line 12 regular size muffin tins with paper liners.
For streusel topping; in a bowl combine the flour with brown sugar and cinnamon; using your fingers blend in the butter, then mix in the chopped almonds; set aside.
For muffins; in a large bowl combine flour, baking soda, baking powder, salt, cinnamon and chopped almonds.
In a medium bowl whisk melted butter with sugar, egg and vanilla until well combined then mix in the mashed bananas until blended.
Using a wooden spoon, mix in the wet mixture into the flour mixture until just combined (do not over mix. Small lumps in the batter are okay).
Divide batter evenly between each muffin tin.
Sprinkle prepared streusel mixture over the top of each muffin.
Bake for 20-22 minutes or until muffins test done.