Just like many other baked goods recipe, this one follow a basic principle. Mix wet ingredients. Mix dry ingredients. Then combine the two.

Use a fork, pastry cutter, or potto smasher to mush the banana up. You can leave chunks, or smash it until it is smooth. That is totally up to you and your preferences. Then mix in all of the remaining wet ingredients. I'm including all of these as were ingredients: melted butter, egg, yogurt.

In a separate bowl or container, I mid together the flour, salt, baking soda, and baking powder. Whisk those together well to incorporate the soda and baking powder, or you may end up with a clump that makes a bite taste nasty.

Then, mix in the sugar and cinnamon. All of your dry ingredients should be thoroughly combined. Even though you may be tempted, don't sift the flour. Sifting will remove some of the most nutritious parts of your fresh milled flour

Add the dry ingredients into the wet ingredients and mix until all of the dry mix has become wet. Set this bowl aside while you preheat the oven and prep your muffin pans. Fresh milled flour takes a little extra time to soak up liquid. That soaking time will allow you to preheat the oven well.

Set your oven to 400º. Once it's preheated, give it another 5-10 minutes to regulate the temperature inside. Meanwhile, place a cupcake liner into each cavity in your muffin pan. This recipe will make 12 extra large muffins or 24 regular muffins.

We like to make extra large muffins if they're meant to be a complete meal or regular size if they're just a snack. You could even do mini muffins if you have smaller kids or want more portions. I use these XL muffin pans and these liners.

If you want to add the optional streusel, combine all ingredients in a bowl. Using a fork or pastry cutter, cut the butter into the mixture until it's crumbly. Sprinkle streusel over each muffin.

Put your muffins into the oven and let them bake for 20 minutes. Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are fully baked. If not, return them to the oven for a few minutes. If you're doing a different size muffin, try these baking times:

mini muffins: bake 10 minutes, or reduce oven to 375º for 15 minutes.

standard muffins: bake 18 minutes

XL muffins: bake 20-22 minutes, or longer if need

Remove from the oven and transfer to a cooling rack. Serve warm with butter. You can also let them cool and place them in a cookie jar or pie plate on display. If you want to save some for later, you can freeze them.