Posted by: tinkande | January 7, 2011

Banana Crumb Muffins

As you may know, we have a bit of a thing for banana bread here in the Me and My Roommate household.  We almost always have a loaf or two in the freezer ready for breakfasts on the go.  In fact, there’s one on our kitchen counter right now that has helped us get through this first week of 2011!  There are times when I feel like all of the bananas we buy end up being mashed up and tossed into the freezer, destined to be made into our favorite breakfast quick bread some day. Hmmm, why do I keep buying bananas if we never eat them before they’re too ripe?!

When I came across this recipe a while back I was so excited to have another use for my overripe bananas. True, muffins are another breakfast food, and they’re not really that different from quick breads, BUT at least it was something slightly different from our norm! These banana crumb muffins were just the thing I was hoping for. If you don’t like your muffins too sweet, you may want to leave the streusel topping out, but I thought it made them a little more special!

Banana Crumb Muffins
Source: Allrecipes via Annie’s Eats
Yield: 10 muffins

For the muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 very ripe bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
½ teaspoon cinnamon
1/3 cup unsalted butter, melted

For the topping:
1/3 cup packed brown sugar
2 Tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 Tablespoon unsalted butter

Preheat oven to 375°. Lightly grease 10 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 together bananas, sugar, egg, cinnamon and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

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

Advertisements

Responses

  1. Yup. Definitely trying these. I’ll let you know how it goes.

    Molly
    http://kitchendeavor.wordpress.com/


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: