Banana Buttermilk Muffins

These moist and tasty muffins have a light banana flavor and are topped with an oatmeal and brown sugar struesel. Yum! My friends who tasted them agreed that this is definitely a keeper recipe. I think they’re best the day they’re made, slightly warm from the oven. Enjoy!

Banana Buttermilk Muffins
-recipe adapted from Taste of Home Magazine

Makes 15 muffins.

MUFFINS:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 large ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup buttermilk

TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
2 tablespoons cold butter

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk.

Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin.

Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.