Banana Nut Muffins with Streusel Topping

As far as I'm concerned, mushy bananas are not very appetizing unless they're baked into a bread of some sort. When I have bananas that are starting to get too ripe, I begin trying to figure out ways to use them, so they don't end up in the trash.

On that note, this week I had several uneaten bananas in the refrigerator. It was time to get creative. So what did I come up with?

Well, I made a batch of Toasted Almond & Banana Waffles* (my son's new favorite), Maple Yogurt Fresh Fruit Salad and these absolutely heavenly Banana Nut Muffins with Streusel Topping.

*(I'll be posting this waffle recipe soon on Mommy's Idea Book.)

Banana Nut Muffins with Streusel Topping

Ingredients:

~Muffins~

• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp cinnamon
• 2 mashed bananas
• 1 tsp vanilla extract
• 1/2 cup honey
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/2 cup nuts, chopped (pecans or walnuts)

~Topping~

• 1/3 cup brown sugar (I used turbinado raw sugar)
• 1/3 cup old fashioned oats
• 2 tbsp butter, melted

Directions:

1. Preheat oven to 375 degrees.
2. Mix all dry ingredients in a large bowl.
3. In a separate bowl, combine mashed bananas, vanilla, honey, egg, and melted butter.
4. Add wet ingredients to flour mixture, and stir just until moistened.
5. Fold in nuts.
6. Spoon batter into greased muffin pan or paper cups.
7. In a small bowl, combine topping ingredients.
8. Sprinkle topping over each muffin.
9. Bake for 20 - 25 minutes, or until toothpick inserted in the center comes out clean.

Yield : 12 muffins

I've made these muffins without the streusel topping, and they are very good. However, the sweetness and slight crunch of the turbinado and oats really make these muffins grand!

How do you make use of those almost too ripe bananas?