MUFFINS!!

Muffins are a great guilt-free morning treat. I mean they are muffins, a universally acceptable breakfast cupcake! My all-time favorite muffin has to be Peg’s Maple Banana Nut Muffin with a maple glaze and streusel topping. SO GOOD!

We made these for a volunteer thank you brunch, and there wasn't one leftover!

Muffins are good for gifts, brunches, breakfast on the run, or even a morning treat (hey, no judgment here). They are fun to make and even more fun eating! You have to try this recipe for yourself :) Here is the play by play:

Maple Banana Nut Muffins

Streusel Topping

½ stick butter melted

1 Cup chopped walnuts

½ C maple sugar or brown sugar packed

2 TBL. Flour (I prefer coconut)

Combine butter, walnuts, sugar and flour.  Set aside.

Maple glaze

6 TBL. Powdered sugar

2 TBL maple syrup

Whisk sugar into syrup until smooth.  Set aside

Muffins

1 stick of softened butter

1/3-cup maple sugar or brown sugar packed

1 egg

1/3 Cup maple syrup

1 Cup flour (or ½ Cup GF all purpose & ½ Bette’s Featherweight) 

½ Cup whole-wheat flour (or GF coconut flour)

½ tsp salt

1 tsp. Baking powder

1 tsp. Baking soda

1 over ripe banana mashed

½ Cup sour cream

• Beat butter and sugar until creamy. Mix in egg, and gradually add syrup.

• Sift together flours, salt, baking soda and powder. Add to butter mixture. Blend until all incorporated.  Mix in banana and gently fold in sour cream to the batter.

•     Spoon into 12 greased or paper lined muffin tins.  Sprinkle Streusel Topping evenly over the top of each muffin.  Bake at 375-degree oven for 18-20 minutes or until toothpick comes out clean.  Cool slightly and then drizzle with Maple Glaze.