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Best Banana Muffins Recipe


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     Best Banana Muffins

Category   Breakfast - Brunch
Sub Category   None

3 ripe bananas
cup canola oil (may substitute vegetable oil)
cup unsalted butter melted and cooled at least 5 minutes
c sugar
c light brown sugar, tightly packed
2 large eggs room temperature
1 Tbsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
tsp baking soda
tsp salt
cup buttermilk room temperature preferred
cup flour
c brown sugar
tsp salt
cup unsalted butter, cold

Preheat oven to 425 and line muffin tin with paper liners. Placed peeled bananas in a large bowl and use a pork or potato masher to mash them well. Add canola oil and melted butter and stir well. Stir in sugars until well combined. Add eggs, vanilla extract and buttermilk and stir well. Set aside.
In a separate bowl whisk together dry ingredients - flour, baking powder, baking soda and salt. Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (do not over-mix the batter!) Portion batter into prepared muffin tin, filling each liner 3/4 of the way full. Set aside and prepare streusel topping.
Combine flour, brown sugar, and salt in bowl and use fork to stir the ingredients together. Cut in cold butter until butter is well-worked in and your mixture resembles course crumbles. Sprinkle streusel topping evenly over each muffin.
Bake muffins at 425 for 8 minutes and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F. A toothpick inserted in the center should come out clean or with few moist crumbs. Cool muffins and enjoy!
Serving Suggestions
Makes about 16 muffins

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