Cooking with Kelly: Banana Muffin Recipe with Streusel Topping (with vegan option!)

Last week, I had a string of bad luck. I rode my bike to work, then had a flat. My coworker had to give me a ride home, so I wanted to bring in a baked good to show my thanks for her kindness.  But, I was low on butter, so I had to get creative. Essentially, I started with my favorite vegan banana muffin recipe, then decided to jazz them up with a streusel topping, which I stole from my pumpkin apple streusel muffin recipe (which I could eat 12 of right now ... yum!). This whole recipe could easily become vegan by using organic sugar (read why many vegans use organic sugar here) and a butter alternative.

What I like about this recipe is that it doesn't require anything exotic - I usually have bananas in the freezer and the rest of the ingredients are basic pantry staples. Now, I have a go-to recipe when I need an impressive treat quickly.

Banana Streusel Muffin Recipe
4 crushed bananas (frozen is fine)
1/2 cup brown sugar
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon cinnamon
3/4 teaspoon salt
1 cup whole wheat flour
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Topping
6 Tablespoons sugar
4 Tablespoons Splenda
1/2 teaspoon cinnamon
2 Tablespoons all-purpose flour
2 Tablespoons butter


The method is so easily: crush up the bananas, then add the rest of the ingredients. Grease two muffin tins, then use a 3-Tablespoon scoop to portion out the muffins. It should make roughly 18 muffins.

Mix together the topping ingredients in a small bowl, using your fingers to combine the items until it's the consistency of wet sand.  Top the muffins with the mixture, then bake for about 22 minutes in a 350-degree oven. Allow to cool in the tin for 10 minutes, then remove.

It shouldn't be a challenge to get rid of these, but consume these within a day or two because the topping starts to get soggy.