I whipped up a batch of these banana muffins in under an hour when hanging out with a friend last week. It's a fast, easy, high-reward recipe. Not only do they taste delicious, but also the smell of fresh muffins wafting out of the oven is better than any store-bought home fragrance! I wrap these up individually in plastic wrap, and grab-and-go as I rush out the door in the mornings, so they can be a perfect morning breakfast for those of us who aren't morning persons.
A few modifications on my part: I don't typically worry too much about fat or caloric content in my baking, but I followed a couple of the tips from other reviewers of this recipe. The healthy additions certainly do not detract from the recipe! Butter (in the batter) can be substituted with vegetable/canola oil or applesauce. Also, I try to use a combination of brown and white sugar instead of all white sugar in the batter.
Banana Crumb Muffins
modified from Allrecipes.com
1 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
1/2 c. white sugar
1/4 c. packed brown sugar
1 egg, lightly beaten
1/3 c. melted butter or canola oil
1/3 c. packed brown sugar
2 tbsp. flour
1/4 tsp. cinnamon
1 tbsp. melted butter
Directions:
- Preheat oven to 375 degrees F. Grease 12 muffin tins or line with muffin liners.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, white sugar, 1/4 cup brown sugar, egg, and 1/3 cup butter (or canola oil). Stir banana mixture into flour mixture until just moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mixture together remaining brown sugar, flour, cinnamon, and butter. Stir until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18-20 minutes, until toothpick inserted into center of muffin comes out clean.
 |
| bon appetit! |
