We were all told at some point or another that breakfast is the most important meal of the day and that it will even help your grades! Unfortunately, there is rarely time to eat something before school or work, but here’s a tip to make it happen: a recipe for Banana Streusel Muffins, a relatively healthy breakfast that is easily transported for a breakfast-on-the-go. You can even make the batter over the weekend and bake one or two at a time throughout the week so that they are fresh. These muffins are full of bananas, and, though muffins have a bad reputation, the wheat bran makes them exponentially healthier.
Banana Streusel Muffins
Makes 18,? Recipe Adapted from Williams-Sonoma
2 2/3 Cups Flour
1 Cup Brown Sugar
1 Stick Butter
3 T Butter
1/2 Cup Chopped Almonds
1 1/2 Cups Wheat Bran
1 T Baking Powder
1 tsp Baking Soda
1 T Cinnamon
1 tsp Ginger
1 Cup Milk
3 T Corn Syrup
3 Ripe Bananas, mashed
Heat the oven to 400F. Line a muffin tin with paper liners.
Combine 2/3 cup flour and 1/2 cup brown sugar. Drizzle in the melted butter and stir in the almonds. This is your streusel!
Combine the remaining flour, bran, baking powder, cinnamon, and ginger to make your flour mixture.
Combine the milk, butter, corn syrup, and remaining brown sugar in a microwave-safe bowl. Heat until the butter is melted and the sugar is dissolved. Stir in the baking soda and bananas. Add to the flour mixture.
Spoon the batter into the cups and top with the streusel. Bake until cooked through, 15-20 minutes. Let cool and enjoy!
Contributed by Kayla Saslow, teen food blogger at The Nerdy Chef.