Cinnamon Streusel Banana Muffins

This is the usual "I had some bananas going bad and I found this on Pinterest" post, so I'll just say that's exactly what happened.

The recipe results in 10 tender, nicely banana-flavored, cinnamon-y muffins with a nice little crunch from the streusel. I only had 2 bananas, so I added a heaping tablespoon of Greek yogurt to sub for that third banana, but I encourage you to make the recipe exactly as written. I still prefer my go-to recipe that I used in my catering business and when I baked for Java Dave's Coffee Shop, but this one is easy, simple, and delicious. I ate two for breakfast and am having to restrain myself from eating another.

The recipe is from blog of Shari, who has prettier photos than mine, so go look.

Cinnamon Streusel Banana Muffins
ever so slightly adapted from the blog of Shari Blogs

1-1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
Scant 1/4 teaspoon salt
3 ripe bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 egg, lightly beaten
1/3 cup salted butter, melted and slightly cooled
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Streusel:
1/4 cup packed brown sugar
2 tablespoons unbleached flour
1/4 teaspoon cinnamon
1 tablespoon butter

Preheat oven to 375°. Line 10 muffin cups with muffin liners or lightly grease muffin pan.

In large bowl, whisk together 1-1/2 cups flour, baking soda, baking powder, salt, nutmeg and cinnamon.

In another bowl, beat bananas, sugars, egg, vanilla, and melted butter.

Add banana mixture to flour mixture and blend just until moistened. Divide batter between 10 muffin cups (each cup will be about 1/2 full).

In small bowl, mix streusel ingredients. Cut in butter until the mixture resembles coarse crumbs; sprinkle over muffins. Bake 18-20 minutes (mine were perfect at 18 minutes) or until toothpick inserted in center of muffin comes out clean.