Prep Time: 20 minutes
Total Time: 40 minutes
Cook Time: 20 minutes
Servings: 12
Moist banana apple muffins are crowned with a light sugar-crumb topping.
Ingredients:
- 1/4 cup
Sugar
- 3 Tbsp.
Flour
- 1 Tbsp.
cold Butter
- 2 whole
very ripe Chiquita Bananas (skin should have brown spots)
- 1 cup
chunky Applesauce
- 1
large Egg, beaten
- 2 Tbsp.
Butter, melted
- 1 1/2 cups
Flour
- 2 tsp.
Baking powder
- 1/4 tsp.
Salt
- 1/4 tsp.
Cinnamon
- 1/2 cup
Sugar
Instructions for:
moist Chiquita Banana Apple Streusel Muffins Recipe
Preheat oven to 375 degrees F. Line muffin tins with paper or foil cups.
For the Topping:
In a small bowl, use a pastry blender or pastry fork to cut 1 Tbsp. cold butter into 1/4 cup sugar and 3 Tbsp. flour. The mixture should resemble coarse cornmeal with no visible lumps of butter; set aside.
For the Muffins:
Mash bananas in a medium bowl. Stir in applesauce, egg and melted butter. In a large bowl combine the remaining flour and sugar with baking powder, salt and cinnamon. Pour the banana and applesauce mixture into the dry ingredients and stir just to combine. The batter should be lumpy. Divide batter among the prepared muffin cups and top each muffin evenly with about 1 generous teaspoon of topping. Bake at 375 degrees F for about 20 minutes.
Variations: Add up to 1/4 tsp. cinnamon to the topping, or substitute brown sugar for the regular sugar.
Tip: Use an ice cream scooper for an easy way to fill muffin cups.
Nutrition Information Per Serving:
Calories 150; Total Fat 3.5 g (Sat 2 g, Trans 0 g, Poly 0 g, Mono 0.5 g); Cholesterol 25 mg; Sodium 150 mg; Potassium 110 mg; Total Carbohydrates 29 g; Dietary Fiber 1 g; Total Sugars 14 g; Protein 2 g. Percent Daily Value: Vitamin A 2%; Vitamin B6 4%; Vitamin C 4%; Vitamin D 0%; Calcium 2%; Iron 6%.