Difficulty:  Easy Ingredients: For the muffins - 

• • ½ c sugar

• • 5-7 medium sized bananas (about 2 ¼ cups worth)

• • ½ c sour cream

• • ¼ c oil

• • 3 egg yolks

• • 2 ¼ c flour

• • 1 T baking powder

• • ½ t baking soda

• • ½ t salt

• • 1 c chopped pecan or walnut pieces

For the streusel topping - 

• • ⅓ c brown sugar

• • 2 T flour

• • ½ t cinnamon

• • 2 T unsalted butter, melted

• • ½ c chopped pecans or walnuts

Directions:

1. 1. Preheat the oven to 400 degrees.  Line your jumbo muffin pan(s) with liners, set aside. 
   2. In the bowl of a stand mixer, combine the sugar and bananas.  Mix until bananas are mashed and combined. 
   3. Add in the egg yolks, oil and sour cream.  Mix until combined. 
   4. Add in the baking powder, baking soda, salt and flour.  Mix on low speed until combined.  Scrape the sides often and mix again. 
   5. Fold in the chopped nuts.  
   6. Measure out the muffin batter to fill the liners until they are about ⅔ full.  
   7. For the streusel topping - In a small bowl, combine the brown sugar, flour and cinnamon.  
   8. Add in the melted butter and mix until combined.  
   9. Add in the chopped nuts and combine.  
   10. Sprinkle the streusel topping over the muffin batter. 
   11. Bake in the preheated oven for 8 minutes. 
   12. Lower the heat to 350 degrees and bake for an additional 15 minutes or until the edges are slightly browned and the center is set.  
   13. Allow to cool slightly before removing from the pan.  

  Storage: Muffins can be stored in an airtight container for up to 3 days or frozen for 3 months.