Banana Streusel Muffins

Tonight the chef made spaghetti with puttanesca sauce, which is my favourite. Thanks! It’s a tomato sauce, with capers and olives, and a bit of heat, and very yummy.

Not many grocery stores carry this type of pasta sauce, but fortunately the Real Canadian Superstore near here has it, and at a reasonable price too. It’s not as good as home made, but much quicker and easier.

Later, I made these muffins, which we can enjoy for breakfast tomorrow. We taste tested them tonight, and they’re really good. Use a plate though — they’re crumbly!

Banana Streusel Muffins

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup raisins
  • 1/2 cup peanut butter chips
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/4 cup canola oil
  • 1/3 cup packed brown sugar
  • 2 tbsp whole wheat flour
  • 1/8 tsp ground cinnamon
  • 1 tbsp butter
  1. Preheat oven to 375° F. Lightly grease 12 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, raisins and peanut butter chips.
  3. In another bowl, beat together bananas, sugar, egg and oil.
  4. Stir the banana mixture into the flour mixture just until moistened.
  5. Spoon batter into prepared muffin cups.
  6. In a small bowl, mix together brown sugar, 2 tbsp flour and cinnamon. Cut in butter until mixture is very fine. Sprinkle topping over muffins.
  7. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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