15 November 2010

Recipe: Banana Crumb Muffins

I love muffins. As we ate these yesterday, I declared that muffins are the perfect breakfast food:  filling, but not heavy; tasty, but not sugar-y sweet. This recipe was found in desperation as I hoped to use over-ripe bananas instead of throwing them out. It was a Saturday morning, and I often make some actual breakfast food on Saturdays, rather than the usual cereal or oatmeal. This recipe is not difficult, and the results are wonderful. The muffins are lighter in texture than banana bread, but taste very similar.


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 (190 degrees C). 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. 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 prepared muffin cups.

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.

5. Enjoy!

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