This week's recipe falls somewhere between breakfast and dessert. I feel better feeding my kids a homemade muffin than many other storebought breakfast options, but they are also great on a cool afternoon with a cup of coffee! Three large bananas typically gets me the needed measurement for this recipe. The streusel topping is optional, so could be skipped to cut down on the sugar and keep them a healthier option. I've also used salted butter when I didn't have unsalted on hand, and just used less salt in the batter and/or streusel topping. Since the first time I tried this recipe, it's been hard to go back to banana bread. Muffins are so convenient and easy to grab on-the-go. Give these a try–you won't regret it!