These are ordinary banana muffins, or coffee cakes, made extraordinary with a crispy sugary cinnamon streusel topping that simply melts in your mouth. Wonderful with a “cuppa,” be it tea, coffee or milk, on an early weekend morning watching the leaves change their color. Also makes a delicious and nutritious after school or work snack. Just the right size—not too big, not too small. Just Right…

Ingredients:

Cakes:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 tsp ground nutmeg

1/2 tsp ground cardamom

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

Streusel Topping

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions:

Preheat oven to 375 degrees. Lightly grease 12 muffin cups with paper liners.

In a large bowl, mix 1 1/2 cups flour, baking soda, baking powder, spices and salt. In another bowl, beat bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 16 to 19 minutes, until a toothpick inserted into center of a muffin comes out clean. Cool in pan for 5 minutes. Remove from pans and cool at least an extra 10 minutes before devouring.