banana strusel muffins

1/2  cup		Sugar
3  tablespoons		Flour
1  tablespoon		cold Butter
2		whole very ripe Chiquita Bananas (skin should have brown spots)
1  cup		chunky Applesauce
1		large Egg, beaten
2  tablespoons		Butter, melted
1-1/2  cups		Flour
2  teaspoons		Baking powder
1/4  teaspoon		Salt
1/4  teaspoon		Cinnamon
1/2  cup		Sugar

Tip: For nutritional information on all the ingredients in banana strusel muffins just click on each ingredient name. Then adjust the serving size for any banana strusel muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375 degrees F. Line muffin tins with paper or foil cups.

For the Topping:
In a small bowl, use a pastry blender or pastry fork to cut 1 Tbsp. cold butter into 1/4 cup sugar and 3 Tbsp. flour. The mixture should resemble coarse cornmeal with no visible lumps of butter; set aside.

For the Muffins:
Mash bananas in a medium bowl. Stir in applesauce, egg and melted butter. In a large bowl combine the remaining flour and sugar with baking powder, salt and cinnamon. Pour the banana and applesauce mixture into the dry ingredients and stir just to combine. The batter should be lumpy. Divide batter among the prepared muffin cups and top each muffin evenly with about 1 generous teaspoon of topping. Bake at 375 degrees F for about 20 minutes.

Variations: Add up to 1/4 tsp. cinnamon to the topping, or substitute brown sugar for the regular sugar