The beautiful banana muffins you want for school mornings, coffee breaks and everything else

1. Adjust the oven grid in the central position and heat the oven to 400 ℉ (175 ℃). Line a 12 cup muffin box with paper liners.

2. In an average bowl, whisk flour, oats, salt, baking soda and baking powder until they are combined; Cancel.

3. In a large bowl, use a potato pestle or a large fork to crush 2 whole bananas and sure cream together until they are quite smooth; Cancel. In two, the 4 bananas remaining in half, then in two, lengthwise (you should have 16 pieces of bananas in total); Cancel.

4. In a large non-stick or cast iron skillet over medium-high heat, melt 2 tablespoons (28 g) of butter. Add the banana slices, the flat side and cook until they are golden brown and softened, turning if necessary, 5 to 7 minutes. Transfer to a separate bowl.

5. In the now empty pan, add the 6 remaining tablespoons (85 g) of the butter and cook over medium-high heat, stirring constantly with a rubber spatula, until the butter is light golden brown and has a hazelnut aroma, 2 to 4 minutes. Return golden bananas in the pan and continue to cook, stirring and frequently turning the banana mixture, until the bananas are mainly decomposed and the mixture becomes dark golden brown and has a deep hazelnut banana aroma, 6 to 8 minutes. Halan, incorporate the brown sugar, whisking constantly, until the sugar is completely dissolved, about 1 minute. Transfer the mixture of bananas to the now empty bowl. Let stand until it is slightly cooled, about 10 minutes.

6. For the Streusel: While bananas cool down, make the streens of streusel: in a medium bowl, mix the flour, brown sugar, oat, melted butter and salt until the mixture looks like wet sand; Cancel.

7. Mix the mixture of rumored bananas in the cream of the banana puree. Using a potato pestle or a large fork, mash the mixture of bananas until it is mainly smooth. Whisk the eggs and vanilla until combined. Using a spatula, incorporate the flour mixture until it is just combined. Fold the nuts or the pacans, if you use. Divide the dough evenly between cups of prepared muffins (about 1/4 cup per muffin). Divide Streusel uniformly on the muffins (about 1 tablespoon per muffin).

8. Bake for 5 minutes, then reduce the heat to 350 ° F (175 ° C) and continue to cook until the muffins are dome, gilded brown and a toothpick or a cake tester inserted in the center come out with a few damp breadcrumbs, 15 to 18 minutes.

9. Transfer to a rack and let stand in the tin for 5 minutes. Carefully remove the tin muffins and let cool completely on a rack, about 20 minutes. Serve or transfer to a storage container.

Special equipment

Large non -stick or cast iron skillet, 12 cup muffin pan, muffin lining, toothpick or cake tester, grid

Make-ahead and storage

Streusel can be made up to 1 day in advance and refrigerated in an airtight container until they are ready to use.

Once completely cooled, the muffins can be stored at room temperature in an airtight container up to 3 days.

To freeze the muffins, place them in a single layer on a baking sheet with 9 by 13 inches. Once frozen, transfer to a zipped bag. Alternatively, the muffins can be enveloped individually in a plastic film, followed by aluminum foil. Muffins can be frozen up to 2 months. Let the muffins defrost in the refrigerator overnight before serving.

The muffins can be served cold, at room temperature or warmly reheated in the microwave or 325 ° F (160 ° C) before serving.