The most delicious Banana and Blueberry Mini Loaves (or Muffins)

There's something satisfying about finding a new yummy recipe and this one is definitely for me.  It's easy, moist and delicious, uses up my overripe bananas AND it does not require a lot of sugar. It can be made into muffins or mini loaves -- which are my favorite! 

 

 

Look at all the blueberry goodness.  I love to eat one on the weekend and then freeze the rest for later.  Saves me from all that work on the bike later.  Please try these.  You WON'T be disappointed.

BANANA BLUEBERRY STREUSEL MUFFINS

1/2 c. butter, softened
1/2 c. firmly packed brown sugar
1 1/2 c. (3 lg.) mashed very ripe bananas (the riper the better for this recipe)
1/4 c. milk
1 tsp. vanilla
2 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. fresh or frozen blueberries (do not thaw)

Heat oven to 375 degrees.

Spray bottoms only of 18 muffin cups with non-stick spray or line with paper baking cups OR spray 4 mini loaf tins with non-stick spray.

In large bowl beat 1/2 cup butter and 1/2 cup brown sugar until fluffy. Add bananas, milk, vanilla and eggs; blend well.

Lightly spoon flour into measuring cup; level off. Add 2 cups flour, baking powder, baking soda and salt to wet ingredients; stir just until dry ingredients are moistened.

Gently stir in blueberries.

Fill greased muffin cups OR mini loaf tins 2/3 to 3/4 full.

TOPPING:

3 tbsp. flour
2 tbsp. firmly packed brown sugar
1 1/2 tsp. cinnamon
2 tbsp. butter
1/4 c. chopped nuts (I used pecans and they were delicious.  Walnuts would be great too!)

In small bowl combine flour, brown sugar and cinnamon.

Using pastry blender or fork, cut in butter until mixture is crumbly.

Stir in walnuts.

Divide and sprinkle over batter filled cups or tins.

Bake at 375 degrees for 18 to 23 minutes for muffins or 30 to 35 minutes for mini loaves.  Make sure a toothpick inserted in center comes out clean.

Cool 3 minutes; remove from muffin cups OR tins.

Makes 18 muffins OR 4 mini loaves.

Enjoy!

Janet J.