Banana Streusel Muffins

A non-pumpkin recipe… in the middle of November? I know, I know. It’s slight craziness. Do not be disappointed though. These banana streusel muffins do not disappoint.


Now, normally I am pumpkin all the way. Bread, pancakes, muffins, donuts, etc. I want all the pumpkin I can get my hands on. Until, I run out of cans of pumpkin. And I am too lazy to go buy some more. But I want some muffins. Oh, the dilemma!

But then, to my surprise, two way overripe bananas are sitting on the counter. You see, I do not eat overripe bananas. If they have the slightest hint of brown on them, there is no way I will be the one to consume them. Unless, they are in baked good form. Then I am game!

So, with my lack of pumpkin, and overly brown bananas, these muffins were born. And they sure did satisfy.

They are perfectly fluffy with big round tops, and a crunchy brown sugar topping that puts them over the edge. They are also made partly with wheat flour to give them some extra fiber. Because of the sweetness of the banana, and the addition of applesauce, not much added sugar is necessary. Hooray for healthier baked goods, that take care of any cravings you might have. These are definitely a winner!


Banana Streusel Muffins:
adapted from Damn Delicious
-1 cup all purpose flour
-1 cup white whole wheat flour
-1/4-/1/3 cup sugar (depending on your desired sweetness)
-1.5-2 teaspoons cinnamon (depending on how spicy you like)
-0.5 teaspoon nutmeg
-1 teaspoon baking powder
-1 teaspoon baking soda
-0.25 teaspoon salt
-2 large very ripe bananas
-0.5 cup applesauce
-2 eggs
-2 teaspoons vanilla extract

Streusel Topping:
0.25 cups flour
0.25 cups brown sugar
2 teaspoons cinnamon
2 tablespoons butter (I believe coconut oil would work as well)

1. Preheat oven to 350 degrees. Line a jumbo muffin pan with 6 liners. A standard 12 size muffin pan would work as well.
2. Prepare the streusel topping by by combining all streusel ingredients in a small and working together with a fork or your hands to make sure butter is incorporated.
3. In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt.
4. In another bowl mix together the banana, applesauce, eggs, and banana.
5. Combine wet ingredients with the dry and stir until just combined. Do not over mix.
6. Scoop batter into muffin pan and sprinkle streusel over top. Use fingers to press gently into batter to make sure it sticks.
7. Bake in oven for 25-20 minutes for jumbo sized. Baking time will be less for standard size muffins.
8. Remove from oven and allow to cool.

Check out the other WIAW posts


Semi-Homemade Cooking- Meatball Soup Recipe

My family used to sit down to dinner with each other EVERY SINGLE NIGHT. My mom did a pretty good at putting wholesome meals on the table that included all of the nutrients growing kids needed. The dinners ranged from chicken breasts, potatoes, and salad, to homemade pizzas or hot dogs. Sure, they may not have always been the healthiest options around, but we were always fed and eating together.

After the years went on and the three of us kids got older, dinners became more sporadic. We had sports practices to attend, piles of homework to finish, and friends we needed to see. Priorities. Dinners were not so planned out as time went on.

Another thing that changed was eating habits. My sister was VERY picky and ate a minimal amount of things. She could live off turkey sandwiches for breakfast, lunch, and dinner, and be perfectly happy. Those, or Del Taco, and we all know Del Taco isn’t the best option. My brother decided to follow along with the rest of the teenage boys and follow the muscle building diet. You know, protein, protein, and more protein…and a side of beer. I on the other hand, was just sliding into an eating disorder and focused on all things health.

Making dinners were much more difficult to try and please everyone. My parents both worked full time, and didn’t have the time to slave over the stove all day. It was all they could muster up the energy for to get something cooked in 30 minutes or less.

My family started taking up the semi homemade approach to dinners. More wholesome than boxed or takeout dinners, yet still easy enough to get onto the plate in a short amount of time.

Have you ever been to Trader Joe’s and sampled some of their creations in their back kitchens? It seems that every time I walk in there, I leave purchasing the ingredients to make what they were sampling. EVERY TIME!! They have some serious marketing strategies going on. Anyways, they inspired a soup recipe that my family absolutely LOVES! It is very versatile to please everyone and takes very little time to throw together.

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The only ingredients you need are a can of broth (beef, chicken, or vegetable), a can of diced tomatoes, a bag of your favorite meatballs (turkey, beef, meatless, or homemade), and a bag of frozen multigrain blend with vegetables from Trader Joes.

Throw it all into a pot, and let simmer until boiling.

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Done. Dinner is served.

There are so many variations to please anyone and everyone. I am a vegetarian, so I use vegetable broth and meatless meatballs. My mom prefers turkey meatballs, while my dad likes beef. Play around with the flavors and determine what you like.

Meatball Soup

inspired by Trader Joes


-15 oz can of diced tomatoes

-quart of favorite broth (vegetable, beef, chicken)

-a bag of frozen of fresh meatballs (any flavor)

-a frozen bag of multigrain blend with vegetables


Add everything to a pot and cover. Simmer until boiling. Serve.

What are your favorite family dinners? Do you all sit down and eat together?