Quick Banana Coffee Cake Streusel Muffins

I don't know how it is in your household, but my dear husband and son have what I call a "conspiracy," where, whenever I buy bananas at their request, they make sure there are 2 or 3 left to go brown.  This, you see, is because they know I prefer almost any other fruit over bananas, so won't eat them myself.  Thus, they are almost guaranteed some banana bread or other baked banana treat once in awhile.

I don't dislike bananas.  They have a good flavor and do make for some yummy baked goods.  They just have a higher sugar content than most other fruit and when I'm wanting a healthy snack, bananas rarely seem appetizing.  Don't get me wrong, though, I don't mind making and partaking of those treats from time to time! :)

I saw this recipe in our local newspaper.  Come to think of it, Dear Husband saw it first and made sure I saw it! lol  And, lo and behold, we had some overripe bananas to use up!

Before I give you the recipe, let me give you a tip:  Don't take phone calls or text people while you're baking.  I have to laugh because I was doing both, and thus it did not take 30 minutes from start to finish, as the recipe states, but more like an hour-and-a-half, some of which was spent scooping the batter out of the full muffin tin because I realized I had forgotten to put in the butter, and then, while I was mixing that in, I realized I forgot the baking powder, too!  Both seem like fairly important ingredients, so I did what I needed to do.

It was all worth it when Dear Husband and Darling Son tasted the finished product.  I had one, too, and that's why I feel compelled to share the recipe!  It's definitely a keeper! :)

Quick Banana Coffee Cake Streusel Muffins
Start to finish: 30 minutes
Makes 12 muffins

For the streusel topping:
1/2 cup all-purpose flour
4 tablespoons (1/2 stick) butter, cut into small pieces and softened
1/2 cup brown sugar
1/2 teaspoon cinnamon

For the muffins:
3/4 cup sour cream
2 bananas
1 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon salt
1 teaspoon vanilla extract
1 large eggs
3/4 cup brown sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons (1/2 stick) butter, cut into small pieces and softened

Heat oven to 350* F.  Coat a 12-cup muffin pan with baking spray, or line it with paper muffin cups.

To prepare streusel
In a food processor,** combine the flour, butter, brown sugar and cinnamon.  Process for 15 seconds, or until well blended and resembles slightly clumpy wet sand.  Transfer to a bowl and set aside.

To prepare muffins
In food processor,** combine sour cream and bananas.  Process until smooth.
Add cinnamon, ginger, salt, vanilla, egg and brown sugar. Process again until smooth.
Add flour, baking powder, baking soda and butter. Pulse only until combined.
Add 1/4 of the streusel mixture, pulse the processor 2 to 3 times.
Scoop a generous 1/4 cup of batter into each muffin cup.  Top each with a heaping spoonful of streusel topping, pressing it lightly into the top of the batter. 
Bake for 18 minutes, or until a toothpick inserted at the center of a muffin comes out clean. 
Cool in the pan for 5 minutes.

**I didn't use a food processor.  Mixed the streusel with my fingers (the best chefs say these are the most handy kitchen tool there is!) and the muffin batter with a mixer.  Worked just fine!

Enjoy!
Laurie :)