Moist banana muffins with tart cranberries are topped with a crunchy walnut streusel in this easy recipe for a breakfast or lunchbox treat.
I prefer using butter for this recipe, but you can use vegetable oil or cooking margarine.
I made half the recipe using gluten free flour and the other half with all purpose flour (all King Arthur flour, of course!). The gluten free bunch is still out on their review, but we who ate the regular recipe thought these are delicious! I cut the walnuts smaller for the streusel topping than I did for the filling. I got a total of 18 muffins--which leaves us some for freezing for future eating! Thanks for the recipe, Mel! I will make this again! - 27 Dec 2016 (Review from Allrecipes US | Canada)