To make the streusel topping, combine the first 3 ingredients with 1/2 t of the nutmeg (save remaining 1 1/2 t for batter) in a medium mixing bowl. kneat the mixture with your hands until crumbly. Set aside. Oven to 375 degrees. For large muffins, mist a 6 c muffin tin with vegetable oil spray. For small muffins, mist a 12 c muffin tin. In med mixing bowl, combine the eggs, brown sugar and vanilla. Add oil and whisk until well incorporated. Stir in the bananas. In a separate mixing bowl, combine the flour, baking powder, salt and remaining nutmeg. Gently fold flour mixture and nuts into banana mixture. Mix ingredients just until blended; too much mixing will make the muffins rise irregularly. Fill each muffin cup 3/4 full of batter. Sprinkle tops with streusel mixture.
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Bake large muffins 20-24 minutes or until toothpick comes out clean. For smaller muffins, bake 16-20 minutes. Transfer to wire rack and cool slightly before serving. The muffins, sealed in an airtight container, may be frozen for 2 weeks. Defrost them overnight and warm them in a low oven before serving.
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