Banana Butterscotch Muffins

Okay, so you remember when I told you about my family's "love 'em and leave 'em" habits with bananas? If not, refer to this muffin recipe from a few months ago. Well, we have the same situation here--some beautiful brown bananas that needed a new home! I rushed to the rescue with this super easy and absolutely delicious muffin recipe.

They come together quite quickly and smell WONDERFUL while they're baking. Also, the addition of butterscotch chips really takes these incredibly moist, luscious muffins over the top. This may be the best banana muffin to come out of my kitchen yet!

I topped six muffins with the same streusel I used for the Simply Sinful Cinnamon Muffins--it's a completely optional touch, but really adds a nice crunch! The recipe is included below. I adapted this recipe from Tanya over at Ignite Your...Self. Enjoy!

Ingredients:

• 1 2/3 cups flour
• 2 eggs, room temperature
• 1/2 cup sugar
• 1/4 cup brown sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup oil (I used Canola) 
• 1 1/4 cups mashed bananas (2-3 ripe)
• 1 cup butterscotch (or chocolate) chips

Optional Streusel Topping:

• 1/3 cup brown sugar, packed
• 1/4 cup rolled oats
• 1/2 cup All-Purpose Flour
• 3 tablespoons soft butter

Directions:

Preheat oven to 400. Line muffin tin with paper liners. Set aside. (This recipe yielded 18 muffins for me, so be ready to use a second muffin tin if necessary).

In a small bowl, beat oil and eggs together until smooth. Put the flour, sugar, baking powder and baking soda into a large bowl and whisk together until incorporated.

Add liquid ingredients; follow with the mashed bananas. Do NOT overmix or you'll end up with dry, flat, tough muffins! Gently fold in the butterscotch chips, then divide equally into prepared muffin tins. If you choose to use the streusel, sprinkle it on top of muffins before baking.

*Free Baking Tip: Don't be afraid to fill your muffin tins to the top! This recipe uses both baking powder AND baking soda, and the initially high baking temperature causes the muffins to rise quickly, creating a tall, domed top.

Bake for five minutes at 400; immediately reduce temperature to 350 and bake for another 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.