Monday, January 11, 2010


Day 11.

Could there possibly be a better way to wake up than the aroma of freshly baked muffins wafting into your bedroom, rousing you from your dreams? There might be, but right now, I can't think of one.

The kids woke up to the delicious scent of these banana muffins. They were happy. And I was happy knowing that I got to use up those bananas that were just about too ripe. All is well.

Banana Nut Crumb Muffins
makes 18 muffins

  • 1/2 cup quick oats
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup granulated sugar
  • 3 to 4 mashed bananas (about 1 cup)
  • 2 large eggs
  • 1/3 cup butter, melted
  • 1/2 cup of milk
  • 1/2 cup finely chopped pecans (or another nut of your choice)
  • 1/3 cup packed brown sugar
  • 1/4 tsp ground cinnamon
  • 2 Tbsp all-purpose flour
  • 1 Tbsp butter

How it's Done:

  1. Preheat your oven to 375 degrees. Spray 18 muffin cups with non-sick spray.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a separate bowl, combine mashed bananas, granulated sugar, melted butter, eggs, and milk. Pour all at once into dry ingredients. Stir just until blended.
  4. Fill muffin cups 3/4 full.
  5. In a small bowl, combine brown sugar, 1/2 tsp cinnamon, and 2 Tbsp flour. Cut in 1 Tbsp butter until the mixture is finely crumbed. Divide equally over top of each muffin
  6. Bake for 25 to 30 minutes, or until muffin springs back when pressed gently.

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