For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

https://www.amazon.com/gp/product/B084WLZ1R7/ref=dbs_a_def_rwt_bibl_vppi_i0

I’m not a fan of muffin papers and have good luck spraying the pans with a light coating of oil.

These muffins aren’t too sweet, and the topping adds just the right amount of balance. I usually add some amount of whole wheat flour to muffins because I like the added nutrition and also enjoy biting into something which is more substantial than fluffy white bread. However, if you prefer the muffins either lighter or grainier, you can either use all white flour or all whole wheat pastry flour.

Banana Streusel Muffins

For the batter:

• 1/3 c. butter
• 3/4 c. sugar
• 1 egg
• 3 very ripe bananas, mashed
• 1 c. white flour
• 1/2 c. whole wheat flour
• 1 tsp. baking soda
• 1 tsp. baking powder

For the topping, mix together the dry ingredients and cut in the butter until crumbly:

• 1/3 c. brown sugar
• 2 Tbs. flour
• 1/4 tsp. cinnamon
• 1 Tbs. butter

Cream butter and sugar, add egg and then bananas. Mix together the dry ingredients and stir all together. Spoon into greased muffin pan. Sprinkle on the topping. Bake at 375 degrees for 20 minutes.