Small Batch Banana Nut Muffins

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Prep Time: 8 minutes | Cook Time: 25 minutes | Total Time: 33 minutes

Ingredients:

• For the streusel:

  3 tbsp all-purpose flour

  1 tbsp light brown sugar

  1 tbsp granulated sugar

  1/2 tsp ground cinnamon

  Pinch of salt

  1 tbsp unsalted butter

• For the muffins:

  1 and 1/4 cups all-purpose flour

  1/2 tsp baking powder

  1/4 tsp baking soda

  1 tsp ground cinnamon

  1/4 tsp ground nutmeg

  1/4 tsp salt

  3 tbsp unsalted butter, melted

  1/4 cup light brown sugar

  2 tbsp granulated sugar

  1 large egg, room temperature

  1 and 1/2 medium bananas, mashed

  1 tsp vanilla extract

  1/4 cup almond milk (sub milk of choice)

  1/4 cup walnuts, roughly chopped, optional

Instructions (yields 6 muffins):

• Preheat oven to 350°F. Line a muffin tin with six liners and set aside.

• In a small bowl, combine all of the dry ingredients for the streusel topping. Add the cold butter and mix until the mixture clumps together. Set aside.

• In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

• In a third, larger bowl, whisk the butter, light brown sugar, and granulated sugar together. Add the egg, mashed bananas, vanilla, and almond milk. Mix well until incorporated and smooth.

• Add the dry ingredients to the wet ingredients and mix until no streaks of flour remain. Be careful not to overmix. Fold in the walnuts (if using).

• Using a small cookie scoop, evenly divide the batter among the 6 muffin liners. Top each muffin with a tablespoon of streusel.

• Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

• Remove the muffins from the oven and allow them to cool.

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