BANANA CRUMB MUFFINS
Yield: 10 muffins
1 1/2 cups flour (I used 1 cup whole wheat pastry + 1/2 cup all-purpose)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
3 medium ripe bananas, mashed
3/4 cup sugar (I used coconut sugar)
1 egg, lightly beaten
1/3 cup melted butter or oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup packed brown sugar (I used coconut sugar)
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter
1. Preheat oven to 375º F. Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
3. In another bowl, beat together bananas, sugar, egg, melted butter (or oil), vanilla, cinnamon and nutmeg.
4. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
5. 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.
6. Bake for 18 to 20 minutes, until a toothpick inserted into center comes out clean.
slightly adapted from allrecipes.com by Lisa Kreft
|ripe bananas |
(If they don't have speckles yet, I throw them back.)
|mashing the bananas|
|adding coconut sugar |
It doesn't take anything like coconut, more like brown sugar.
It's lower on the glycemic index than white sugar, so
you might not have to take that post-breakfast,
pre-lunch nap you usually have after your pancakes.
|mashed bananas, wet ingredients, sugar and spices|
|adding the banana mixture to the flour mixture|
(Obviously if you use regular sugar, yours won't be so dark.)
|filling the muffin cups (about 80% full)|
|crumb topping ingredients|
|crumb topping ready to sprinkle|
|sprinkling crumb topping on top of the muffins|
|ready to bake|