If you have the time, you could even throw in a half cup of chia seeds to make these delicious banana bread muffins healthier, substitute the vegetable oil for coconut oil or applesauce, or add in a few tablespoons of flax seeds. Or, if you're feeling especially hungry, throw in a cup of mini chocolate chips for a decadent dessert muffin. Could you make this recipe with grated zucchini for zucchini muffins, or carrots and pineapple and raisins for a carrot cake muffin? Yes. You could. But I had extra bananas. Thus banana bread muffins.
Ingredients
3 cups Bisquick Mix
4 Overripe Bananas
1 Tbsp Vanilla Extract
½ Cup Whole Milk
¼ Cup Vegetable Oil
2 teaspoons ground cinnamon
¼ tsp ground nutmeg
3 eggs, lightly beaten
1 teaspoon baking soda
¾ Cup sugar
¼ cup brown sugar
--> Streusel Topping Ingredients:
¼ C butter
½ cup flour
½ cup brown sugar
1 teaspoon cinnamon
Instructions
Preheat oven to 400 degrees.
Mix all of the ingredients (except Streusel Topping Ingredients) in a large bowl, and then pour into greased muffins tins.
For Streusel Topping: Using a fork or a pastry cutter, cut butter into the dry ingredients until the mixture is crumbly and the pieces of butter are no bigger than a pea. Then, sprinkle the banana bread muffins with the topping
Bake in the oven for 15-20 minutes or until the tops of the muffins are lightly golden.