210grams (about 1 cup)mashed bananasfrom 1-2 bananas depending on its size
45grams (3 tablespoons)melted butter
70grams (1/3 cup)dark brown sugar
1large eggabout 50 grams
½teaspoon pure vanilla extract
1 tablespoonwhole milk
50gramspecans(or your own choice of mix-ins, see notes)
Instructions
PREP. Adjust oven rack to middle position and heat the oven to 425F/ 218C.Grease a muffin pan with butter or nonstick spray, or use muffin/cupcake liners. You will use 5 holes of the muffin pan.
MAKE THE STREUSEL. Combine dark brown sugar and cinnamon in a small bowl. Mix well then set aside.
1 tablespoon dark brown sugar
3/4 teaspoon ground cinnamon
MIX THE DRY INGREDIENTS. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium ball. Set aside.
MAKE THE BATTER. In a large bowl, mash the bananas. Whisk in the melted buttter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then whisk until combined. DO NOT OVERMIX! If adding nuts or chocolate chips, fold them in now. The batter should be thick.
210 grams (about 1 cup) mashed bananas
45 grams (3 tablespoons) melted butter
70 grams (1/3 cup) dark brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 tablespoon whole milk
50 grams pecans
BAKE. Spoon the batter into liners, filling them all the way to the top. I used 80grams of batter for each muffin hole, giving me 5 muffins. Sprinkle the top of each muffin with streusel.Bake for 5 minutes at 425F (218C), then keeping the muffins in the oven, reduce the oven temperature to 350F (177C). Bake for an additional 15 minutes, or until a toothpick/skewer inserted in the center comes out clean or with a few crumbs.
COOL. Let the muffins cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
STORE. Muffins stay fresh covered at room temperature for about 3 days or in the fridge for up to 1 week. See freezing option in the notes.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos (and video) to help guide you through making this recipe.
If using frozen bananas, defrost the bananas overnight and strain off any excess juices before using them.
Make Ahead/ Freezing. You can freeze muffins for up to 3 months. To freeze, place the muffins in a tray/ baking sheet lined with parchment paper and freeze until solid, then transfer to a Ziploc bag.