Banana Pecan Streusel Muffins

You’ll need three bowls. One for dry ingredients, one for not so dry ingredients and one for the topping.

Dry ingredients 

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

Not So Dry Ingredients 

3 mashed, elderly bananas

3/4 cup white sugar

1 beaten egg

1/3 cup melted butter

1 tsp vanilla

1/2 cup pecan pieces

Streusel topping ingredients 

1/3 cup brown sugar

2 Tbsp flour

1/4 tsp cinnamon 

1 Tbsp butter (not melted)

1/4 cup pecan pieces

Directions

Preheat oven 375 degrees and prep muffin tins with Pam. This recipe makes 6 giant muffins if you have a giant muffin tin. You’ll need three bowls.

In large bowl mix your dry ingredients. In another bowl mix your not so dry ingredients. Stir banana mixture in flour and mix until moistened. Spoon into muffin tins, until tins are nearly full but not too full.

In small bowl mix streusel ingredients but don’t add pecans yet. Cut the butter in first then mix in the pecans. So much easier than adding the pecans and then trying to cut in the butter! Sprinkle over the top.

Bake 20 minutes or until toothpick in center comes out clean.

Enjoy!

Raspberry Ricotta Cake

1 1/2 cups flour

1 cup sugar

2 tsp baking powder 

1/4 tsp salt

3 eggs

1/2 tsp vanilla

1 1/2 cups ricotta

1 stick butter, melted and slightly cooled

1 1/2 cups frozen raspberries (not thawed), divided saving 1/4 cup for top

Preheat oven 350 degrees

Prepare 9 inch round or square pan by lining with parchment paper (if you don’t have parchment spray the pan really well)

Mix dry ingredients (flour, sugar, baking powder, salt) and set aside

Mix eggs, ricotta, vanilla and then fold into dry ingredients

Fold in butter, fold not stir or mix, don’t overmix

Fold in 1 1/4 cups of raspberries, again fold and don’t overmix

Pour batter onto parchment covered pan. Spread evenly as necessary.

Top with remaining raspberries 

Bake 50 minutes or until toothpick from center comes out clean.

Cool at least 20 minutes before removing from pan.

Store at room temperature. This is very moist so be sure to eat it relatively quickly or it will mold. Of course it’s so good that likely won’t be an issue.

Enjoy!