Raspberry Banana Streusel Muffins

Servings: 12 muffins

Author: Barbara Schieving

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Breakfast

breakfast Fruit

Instructions

1 Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or
vegetable oil, or line with paper muffin liners. Prepare streusel topping and
set aside.
2 In a small bowl, whisk together flour, baking powder and salt and set aside.
3 In a large bowl, beat butter and sugar until light and fluffy. Mix in banana
until blended. Add eggs, vanilla and milk. Add flour mixture and stir until just
combined. Fold in raspberries.
4 Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel
topping.
5 Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out
clean. When muffins are done, cool for a few minutes in the muffin pan before
removing to cool on a wire rack.
6 In a small bowl, whisk together sugar and flour. Add oil and mix until mixture
has a sandy texture. Add almonds and stir to combine.