Wow, has this been the craziest December, or is it just me? Usually the end of the year at work is quiet and painfully slow, but this year I’ve been going non-stop. I’ve also been working on a sewing project that I’m hoping to share with you all as soon as possible… as it turns out, beaded fabric is sort of the worst to work with. Gorgeous, but my little fingers are sick of picking rhinestones off of mesh if you know what I mean.

Busy times lead to not making my lunch, which leads to leftover bananas. Is there ever a time when I don’t have leftover bananas, really? I’m one of those picky people who only eat bananas between slightly green and yellow, but never brown. I have about 2-3 days of optimal banana eating, and the rest go into oatmeal or baked goods.

I was so desperate to bake something in the midst of the craziness, that I brought my old bananas to my friend’s house when we had all agreed to watch football. All he had was a mini muffin pan, and so these mini muffins with streusel topping were born. I’ve been working on perfecting my banana bread recipe, and I have found that the little additions of salt and vanilla to my original recipe really hit the spot! There’s really never a time that I regret adding vanilla to a recipe.

These bite sized babies are perfect for sharing with coworkers for that early morning meeting you called and feel bad about. Or maybe just for Christmas morning, which is one week away…. WHAT?! If you liked this recipe, find more great recipes like this one on Village Bakery’s site!