Thursday, October 27, 2016

Banana Crumb Muffins

After many mediocre banana muffin recipes, I finally found one that is worthy of my muffin pan: Banana Crumb Muffins.  These muffins are moist, have the perfect amount of banana flavor, and have accents of cinnamon, sugar and nutmeg that make them perfect for Fall.  Topped with a cinnamon and butter streusel, they are sinfully delicious (and not that bad for you, shockingly). Recipe below.

Banana Crumb Muffins
Servings: 12
-adapted from All Recipes

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
3 bananas, mashed
1/2 cup sugar
1 egg, lightly beaten
1 tsp pure vanilla
1/3 cup vegetable or canola oil

3 tbsp packed brown sugar
2 tbsp all-purpose flour
1/8 tsp cinnamon (optional)
1 tbsp cold butter (cut into small pieces)

Preheat the oven to 375 degrees.  Lightly grease 12 muffin cups or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt.  In another bowl, beat (or whisk) together bananas, sugar, egg, vanilla, and oil.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.

In a small bowl, mix together the brown sugar, flour and cinnamon and cut in the butter until mixture resembles coarse cornmeal.  Sprinkle topping evenly over muffins.

Bake in a preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

PC: Barbara Bakes

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