October is the best month for sweet, fall treats. The air is getting cooler and this recipe for banana streusel muffins will warm up your morning breakfasts. These muffins are the perfect comfort food for those early mornings. You won’t know what you’re missing until you’ve tried these delicious morsels.

Ingredients:

MUFFINS
• 1/2 cup butter, warmed to room temperature
• 1/4 cup sugar (reduced from 3/4 cup)
• 1 large egg
• 1-1/2 cups mashed banana (from about 4 very ripe bananas or ‘black’ bananas)
• 3 tablespoons low-fat buttermilk
• 1-1/2 cups flour, fluffed to aerate before measuring
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon table salt

STREUSEL
• 1/4 cup brown sugar (reduced from 2/3 cup)
• 1/2 cup chopped toasted pecans or walnuts
• 1 tablespoon cinnamon

Instructions:

1. Preheat oven to 350F.
2. MUFFINS – Cream butter and sugar in a mixing bowl with an electric mixer. Add egg and combine well. Add mashed banana and buttermilk and combine well. Separately, stir together dry ingredients and combine with butter mixture until just combined (see TIPS). Spoon evenly into 12 regular size lightly buttered muffin tins. Use back of spoon to slightly flatten muffin tops.
3. STREUSEL – Mix streusel ingredients and spread evenly over muffins.
4. Bake for about 25 minutes. Let cool 5 minutes, remove from muffin tin.

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