banana fluffernutter streusel muffins.

i’m pretty terrible about remembering to eat breakfast.

i know, i know. a good breakfast is the foundation of a good day. it’s the most important meal of the day. eating breakfast actually helps you lose weight.

despite all of those lovely things that make perfect sense, most mornings i just can’t seem to make it happen. the most i usually manage is a glass of juice to wash down my vitamins.

however, i’m testing out a new morning strategy this week. it’s a little crazy, and kind of out there.

it’s called “thinking ahead.” as in, making breakfast in advance! i told you it was a wild idea.

these muffins are pretty much amazing. peanut butter. bananas. marshmallow fluff. streusel topping.

if that doesn’t make you want to get out of bed in the morning, i don’t know what will.

what if i told you that you could bake these on sunday night, and they’ll last through the end of your workweek on friday?

see? i told you. these muffins are kind of a big deal.

this recipe makes 24 muffins, meaning that if you have a family of four, everyone gets breakfast all week long! plus, there’ll be a few left over for you to stash away for yourself. you made them, after all, so by default you get to enjoy the extras. it’ll be our secret.

truth be told, i was completely surprised by how much i loved these muffins, because i actually don’t like bananas. at all.

i know, how super-weird am i?

i’ve just never been a huge fan of them at all. but i’m trying to learn to love them, because they’re so healthy! and versatile!

also, i have this crazy theory that while many people allegedly “love” bananas, they secretly let them sit on the counter as long as possible so they have an excuse to make banana bread. at least that’s what happens in this house when i buy bananas for a certain fiance that won’t be named. hint hint.

i’m making an effort to change two things around here:

one, i want to learn to like bananas.

two, i’d like to bake and use them in ways other than banana bread, because i’ve made so many loaves of banana bread i could bake it in my sleep.

so we’re going to shake things up a bit. i’m kicking off banana week today with these banana fluffernutter streusel muffins! they’re super-moist! they’re delicious! they’re packed full of protein and potassium and marshmallow fluff and crumbly streusel topping! they’re breakfast! exclamation point!

sorry, i got a bit carried away. i’m easily excitable.

stay tuned throughout the week for more scrumptious recipes featuring my former arch-nemesis-turned-kitchen-ally, the banana!

banana fluffernutter streusel muffins

Yield: 24 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

for the muffins

4 medium bananas, mashed (about 1 cup's worth)
1/4 cup dark brown sugar (light brown sugar works, too!)
1/2 cup granulated sugar
1 cup creamy peanut butter (i like the whipped variety!)
1/4 teaspoon ground cinnamon
2 large eggs
1/3 cup smooth applesauce (you can use the same amount of butter or oil if you like)
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 3/4 cups whole wheat pastry flour (regular pastry flour works too, and if you don't have that, all-purpose flour will be fine, your muffins might be a tiny bit tougher.)
1 cup marshmallow cream

for the streusel topping

3/4 cup all purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
1/8 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 stick unsalted butter, very cold, cubed (place butter in the freezer for 30 minutes prior to cubing, it will be much easier!)

Directions:

for the streusel topping

in a large bowl, sift together the flour, brown sugar, granulated sugar, salt and cinnamon.

add the very cold butter to the bowl.

using a pastry cutter or the very tips of your fingers (if you have disposable gloves, use them!), cut the butter into the flour mixture until it's about the size of small peas. the mixture should look about half crumbly, half sandy.

place the crumb topping in the freezer for 20-30 minutes to chill.

crumb topping can also be made up to a month in advance.

for the muffins

preheat the oven to 400 degrees F.

line two muffin tins with cupcake liners, and spray lightly with nonstick cooking spray. set aside.

in a medium bowl, combine the mashed bananas, brown sugar, granulated sugar, peanut butter, cinnamon, eggs, and oil. using a whisk, mix the ingredients until smooth and uniform, about 1-2 minutes.

sift in the salt, baking soda and flour. mix until the flour is just dissolved and the mixture is uniform.

add the marshmallow cream, and fold in so batter is streaked with marshmallow.

top completely with streusel.

bake at 400 degrees F for 20 minutes, or until muffins are puffed and domed and golden brown.

remove from oven and allow to cool in the pan for 1-2 minutes before removing from pan and allowing to cool completely on a wire baking rack.

the muffins will keep stored in an airtight container at room temperature for up to 5 days.

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4 Responses to “banana fluffernutter streusel muffins.”

  1. #
    1
    leaf (the indolent cook) — August 15, 2011 at 9:39 am

    I love the word “fluffernutter”. That is all.

  2. #
    2
    Kaitlin — August 15, 2011 at 10:01 am

    Banana week? Sign me up! YUM! You have shocked me twice though – the fact that you don’t like them AND that you often forget to eat breakfast? Unbelievable! lol

    These sound super tasty. I can’t wait to see what else you post this week!

  3. #
    3
    Rachel — August 15, 2011 at 2:58 pm

    oh boy – my favorite sandwich in my favorite baked treat! Great recipe and beautiful muffins!

  4. #
    4
    Jessica — August 16, 2011 at 12:08 am

    These sound amazing!! You should so make these for our road trip!!

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