Tuesday, April 28, 2009

Banana Crumb Muffins

Bananas are a staple in our house and it is actually very rare for us to have several bananas that become over ripened. But when I see that some are, I hate to see them go to waste so I generally make banana bread.

However my bread loaf pan was still home to a leftover meatloaf in the fridge so I decided to try a new recipe for banana muffins with crumb topping. Emma was excited to help and after Ryan overheard the excitement coming from the kitchen, he rushed in to help with the muffins as well.

Here are the muffins getting ready to go into the oven...

Ryan and Emma with the muffins...

And the finished product...

They were yummy with the brown sugar topping! We had a few with dinner that evening (leftover meatloaf sandwiches) and have been perfect for a quick and easy breakfast in the morning.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


1.Preheat oven to 375 degrees F and lightly grease muffin cups.

2.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 and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into muffin pan.

3.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.

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

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