As the title suggests, I'm going to share my recipe for a yummy banana muffin with a cinnamon sugar streusel on top. But first, I would like to explain a thing or two about bananas first.
I'm sure you all know that, when you first bring your banana's home from the store, they're very stiff and green and don't taste all that great. That's because the majority of the banana is filled with starches that actually aren't broken down very well by the human body. I imagine if you had a very unripe banana, you'd get some real stomach problems. You have to wait until the banana starts to turn slightly brown to eat them because, at that point, the starches are converting to delicious sugars which, obviously, your body can handle and your taste buds love.
By the time you get down to that last one or two bananas in the bunch, though, they're way too ripe and ready to turn south on you. So what do you do? You freeze them! Yes, you read right. Freeze them. Toss them in a freezer ziptop bag, one at a time, until you have enough to make banana muffins. That's what I do. Once you have enough, nuke them in the microwave until thawed (use your 50% power option), then snip off the end with scissors and extrude the banana into a bowl just like you would with toothpaste. Waste not, want not. :)
So with no further ado, onto the muffins!
Banana Crumb Muffins
Shopping List:
• flour
• baking soda
• baking powder
• salt
• bananas (3)
• white sugar
• egg (1)
• butter
• brown sugar
• ground cinnamon
Preheat oven to 375°F. Lightly grease muffin tin or line with cups (makes 12).
In a small bowl, mix together:
1/3 cup brown sugar
2 tbsp flour
1/8 tsp ground cinnamon
Cut in 1 tbsp butter until mixture resembles coarse cornmeal.
In a large bowl, mix together:
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
In a medium bowl, beat together:
3 bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
Stir the banana mixture into the flour mixture until just moistened. Spoon batter into muffin tin. Sprinkle crumbs evenly over muffins.
Bake in preheated oven for 18-20 minutes, until a toothpick, inserted into the center of a muffin, comes out clean.
I'm sure you all know that, when you first bring your banana's home from the store, they're very stiff and green and don't taste all that great. That's because the majority of the banana is filled with starches that actually aren't broken down very well by the human body. I imagine if you had a very unripe banana, you'd get some real stomach problems. You have to wait until the banana starts to turn slightly brown to eat them because, at that point, the starches are converting to delicious sugars which, obviously, your body can handle and your taste buds love.
By the time you get down to that last one or two bananas in the bunch, though, they're way too ripe and ready to turn south on you. So what do you do? You freeze them! Yes, you read right. Freeze them. Toss them in a freezer ziptop bag, one at a time, until you have enough to make banana muffins. That's what I do. Once you have enough, nuke them in the microwave until thawed (use your 50% power option), then snip off the end with scissors and extrude the banana into a bowl just like you would with toothpaste. Waste not, want not. :)
So with no further ado, onto the muffins!
Banana Crumb Muffins
Shopping List:
• flour
• baking soda
• baking powder
• salt
• bananas (3)
• white sugar
• egg (1)
• butter
• brown sugar
• ground cinnamon
Preheat oven to 375°F. Lightly grease muffin tin or line with cups (makes 12).
In a small bowl, mix together:
1/3 cup brown sugar
2 tbsp flour
1/8 tsp ground cinnamon
Cut in 1 tbsp butter until mixture resembles coarse cornmeal.
In a large bowl, mix together:
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
In a medium bowl, beat together:
3 bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
Stir the banana mixture into the flour mixture until just moistened. Spoon batter into muffin tin. Sprinkle crumbs evenly over muffins.
Bake in preheated oven for 18-20 minutes, until a toothpick, inserted into the center of a muffin, comes out clean.
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