Roasted Banana, Pineapple, and Brown Rice Muffins with Fresh Ginger Streusel

Well that's literally and figuratively a mouthful. These muffins are dense but soft, with a lovely chewiness from the rice, sweetness from the pineapple and a pop of spice from the ginger struesel.

Roasted Bananas:

3 or more Bananas

1 foil covered sheet pan

Heat oven to 375, F. Place bananas on foil covered pan (foil makes for easy cleanup!). Roast for 12-15 minutes until blackened all over and starting to bubble out juice. Let cool before handling.
Snip off the top with a pair of scissors and squeeze from the end like toothpaste.

For the Streusel:

1c flour
1/4c butter
2 TB freshly grated ginger
1 tsp cinnamon
1/2 tsp nutmeg

Mix everything together until the flour is all incorporated. It should look sandy and clumpy. Drop onto tops of muffins before baking, about 1 tablespoon per muffin.

For the Muffins:

1.5 c self-rising flour
3 TB Korean Alday nut tea mix (or 1/2 tsp salt)
3 Roasted Bananas
3/4 c white sugar
1 egg, beaten
1/3 c butter, melted
2 TB sour cream

Solid Garnish:
1 8oz can pineapple tidbits, drained
1/2 c brown rice (cooked)

Stir dry ingredients in a bowl. In a separate bowl, beat wet ingredients together. Stir dry into wet ingredients until combined. Fold in solid garnish. Fill muffins most of the way full. Top with struesel. 

Bake at 375, F, for 25-30 minutes, until tops are lightly browned.