Servings: 12

Streusel Topping: subheading: Streusel Topping:
1/3 cup packed brown sugar ⅓ cup packed brown sugar
1/3 cup flour ⅓ cup flour
1/8 teaspoon ground cinnamon ⅛ teaspoon ground cinnamon
1/3 tablespoon melted unsalted butter ⅓ tablespoon melted unsalted butter
 
Muffin Batter: subheading: Muffin Batter:
2 1/2 cups self-rising flour 2 ½ cups self-rising flour
3 to 4 ripened bananas, mashed 3 to 4 ripened bananas, mashed
1/2 cup white sugar ½ cup white sugar
1/3 cup light brown sugar ⅓ cup light brown sugar
2 eggs, lightly beaten 2 eggs, lightly beaten
2 teaspoons vanilla 2 teaspoons vanilla
1 to 2 teaspoons Allspice (or to taste. i love Allspice. i tend to use way more). 1 to 2 teaspoons Allspice (or to taste. i love Allspice. i tend to use way more).
1/3 cup unsalted butter, melted and cooled ⅓ cup unsalted butter, melted and cooled
3/4 cup walnuts ¾ cup walnuts

Make Streusel Topping: subheading: Make Streusel Topping:
In a small bowl, mix together brown sugar, ¼ cup flour and cinnamon.  Cut in melted unsalted butter until mixture resembles coarse cornmeal.
*in a separate bowl that you will mix your wet ingredients:  Mash bananas with fork. Set aside.
Make muffin batter: subheading: Make muffin batter:
1) Preheat oven to 425 degrees F. Lightly grease 10 muffin cups, or line with muffin papers.
2) In a large bowl, mix together 2 ½ cups flour, allspice and walnuts.
3) In another bowl, beat together sugar, eggs, mashed bananas, vanilla and melted butter.
4) Stir the banana mixture into the bowl with flour mixture just until moistened.
5) Spoon batter into prepared muffin cups up to almost rim.
6) Sprinkle topping over muffins.
7) Bake in preheated 424*F oven for 5 minutes, then leaving muffins in oven, reduce oven temperature to 375*F. Finish baking until a toothpick inserted into center of a muffin comes out clean.