Ingredients
Muffins:
3/4 cup of Whole Wheat Flour
1/2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Kosher Sea Salt
1 Ripe Banana
1/4 cup Sour Cream
1 teaspoon Vanilla
3 Tablespoons Butter
1/3 cup Dark Brown Sugar
1 egg
Streusel:
3 Tablespoons Dark Brown Sugar
1/4 cup (1oz) Banana Chips
2 Tablespoons Whole Wheat Flour
3 Tablespoons Butter
1/2 cup (1.5oz) Walnuts, rough chopped
Prepare
Preheat the oven to 425.
FOR THE MUFFINS:
In a stand mixer (or with a hand mixer), cream together the butter and sugar.
Add the egg to butter mixture.
Beat for about 3-5 minutes to ensure light and fluffy.
In a separate bowl, whisk together the baking soda, baking powder, salt and flour.
In another bowl, with an immersion blender, puree the banana, sour cream and vanilla. Optionally, you can just mash and whisk the banana, vanilla and sour cream together.
Add dry ingredients to butter mixture, alternating with the sour cream mixture, until you have a smooth batter.
FOR THE STREUSEL:
In a blender or food processor, combine banana chips and dark brown sugar. Pulse mixture until it is a fine mixture resembling cornmeal.
Place into a bowl and whisk in flour.
Rub butter into sugar mixture until it resembles a shaggy crumb.
Stir in walnuts.
TO BAKE MUFFINS:
Either grease and flour a 6 standard to large muffin tin or line with muffin baking paper.
Fill each cavity of the muffin tin 3/4+ of the way full.
Top with streusel.
Bake for 10 minutes at 425.
Reduce heat to 350 and continue to bake 14-18 minutes until a toothpick comes out clean when checking doneness.
Makes 6 muffins.
