Nic's Nutty Nanner Muffins

Took 3 recipes for 3 different banana-bread-y things and merged them all into one - with lots of changes a-la-Nic. The kids helped, of course (as they always do), so here it is!



Nic’s Nutty Nanner Muffins

Batter ingredients:
2 cups all-purpose flour
1 cup light brown sugar
1 cup (and a little extra) of mashed, very ripe bananas
¼ cup of softened butter
¼ cup of shortening
2 large eggs
5 tablespoons of milk
1 teaspoon vanilla
1 teaspoon mayo
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup chopped pecans
½ cup chopped walnuts

Cinnamon sugar (for the bottoms of the muffin cups)

Streusel Topping:
1/3 cup packed light brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Extra pecans and walnuts for topping/garnish

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Preheat oven to 350 degrees.

In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon and set aside.

In another bowl (or mixer), cream ¼ cup of softened butter and ¼ cup of shortening. Add brown sugar & mix. Add mayo & mix. Add eggs & mix. Add vanilla & mix. Add milk & mix.

Slowly add flour mixture to the wet mixture until well combined.

Add in pecans and walnuts.

Put foil or paper baking cups into muffin pans (or use a muffin pan without cups). Quickly and lightly spritz the muffin cups (or muffin pan) with nonstick spray. Shake cinnamon sugar into the bottoms of the cups. Fill cups 2/3 full with banana batter.

In a small bowl, cut 1 tablespoon butter into brown sugar, flour, and cinnamon until crumbly.

Sprinkle a little of the streusel topping over each muffin.

Top each muffin, as well, with a small bit of the chopped nuts (both or just one, if you wish).

Bake at 350 for 18 to 20 minutes – until a toothpick inserted into the center comes out clean.