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We had instant summer here in Wisconsin this week, and that meant I bought the bananas too ripe to last. We really only had one day when it got up close to 80\u00b0 and today it’s chilly and rainy, but still, on Thursday morning there were 7 getting-almost-too-ripe bananas in the\u00a0 fruit bowl, so I made these muffins.<\/p>\n
For the streusel:<\/strong><\/p>\n For the muffins:<\/strong><\/p>\n To make the streusel, combine the flour, brown sugar, oats, and cinnamon in a medium bowl. Slice in the butter and use a pastry blender or your fingers to cut in the butter until you have large crumbs.<\/p>\n Heat the oven to 375\u00b0 and grease or line a 12-well muffin tin with papers.<\/p>\n Mash the bananas, and transfer them to a 2-cup spouted measuring cup. Add the lemon zest, and the sour cream, egg, and melted butter, and mix.<\/p>\n In a large bowl, combine the flour, baking soda, baking powder, salt, and sugar. Make a well in the center, and add the banana, sour cream, butter mixture. Mix just until all the flour is moistened – a few lumps are OK.<\/p>\n Divide the batter into the muffin tin (I got 9 large muffins, but YMMV), and top each muffin with about 2 tablespoons of the streusel.<\/p>\n Bake for about 25-30 minutes until firm and brown.<\/p>\n\n
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