Recipe: Banana Crumb Muffins

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Before I get into the recipe, I have a confession to make: I play Dungeons and Dragons. There, I said it; I’m a closet nerd, as are the people I play with. If you saw these guys on the street, you would never expect them to be the types that roleplay their way through a fantasy world: they’re regulars at the gym, are in a band, and are about as far from socially inept as you can get!

That being said, having a regular crowd of 4-6 guys is the perfect way to test recipes, so I almost always bake some kind of treat to bring to our gaming sessions. The last time we played, I decided to take a break from loading them up with incredibly unhealthy (but delicious) cakes, cookies and bars, and went for a healthier alternative: banana crumb muffins. Although they turned their noses up at them at first, as soon as the first player tried one, the entire batch disappeared within about 10 minutes.

Based on this recipe.

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Makes a dozen muffins

Ingredients:

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

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Directions:

1. Preheat oven to 375 degrees F. Spray or grease a 12-cup muffin pan.

2. In a large bowl, mix together 1 cup white flour and 1/2 cup whole wheat flour, as well as the baking soda, baking powder, nutmeg and 1/2 tsp cinnamon, and salt.

3. In another bowl, beat together the bananas, 1/4 cup white sugar and 1/2 cup brown sugar, egg, vanilla, and 1/3 cup melted butter.

4. Stir the banana mixture into the dry mixture until moistened. Pour or spoon batter into the muffin pan cups.

5. Make the crumble topping: in a small bowl, mix together 2 tbs flour and 1/4 tsp cinnamon. Cut in 1 tbs butter until course, and sprinkle on top of the muffins.

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6. Bake for 18-20 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Note: if it comes out with some crumb topping attached, that’s fine; what you don’t want to see is dough from the inside of the muffin!

7.  Optional: To avoid a crust forming, allow muffins to cool for 5-10 minutes, and then remove them from pan and place on a wire cooling rack.

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Enjoy!

Michelle

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6 thoughts on “Recipe: Banana Crumb Muffins

  1. Those look and sound great. I’m with you on the part of needing to get a little more on the healthier side when it comes to cakes and desserts, sometimes it is hard especially following other blogs with all these crazy cakes, cupcakes and then I start to get all these crazy ideas swirling in my head. Will definitely be trying something like these in the not to far off future.

    • Sorry about the late reply–I’m just now realizing that many of my comments didn’t go through in the past.

      Thank you! And I definitely have that problem where seeing all those lovely unhealthy recipes on other cooks’ blogs makes me want to just go crazy in the kitchen… it’s hard to get self control without some good, solid healthy recipes under my belt!

  2. Pingback: Recipe: Vegan Banana Chocolate Chip Muffins | Churros 'n' Chai

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