Often I buy a small bunch of bananas to have as a snack, for breakfast etc. but for some reason, I don't always get around to eating them all before they get too ripe. I like banana bread and all, but wanted an alternative to that, maybe something more individually portioned. So I made these banana crunch muffins. They are SUPER moist (which I don't always get with the banana bread) and have an amazing crunch topping which gives them a little texture as well.

Here are the ingredients you need for this recipe:

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Start with preheating your oven to 375ºF. Lightly grease 10 muffin cups or line with muffin papers.

Mix 1 1/2 C flour, 1 tsp baking soda, 1 tsp baking powder & 1/2 tsp salt in a large bowl.

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In another bowl beat together 3 ripe bananas, 3/4 C white sugar, 1 egg (slightly beaten) & 1/3 C melted butter. I used my Kitchen Aid for this with the paddle attachment.

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Stir the banana mixture into the flour mixture just until moistened.

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Spoon into prepared muffin cups filling about 2/3 of the way.

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Here are the ingredients for the crunch topping:

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In a small bowl mix together 1/3 C packed brown sugar, 2 TBSP flour, 1/4 tsp ground cinnamon. Cut 1 TBSP of cold butter into the mixture until you have something the consistency of coarse cornmeal.

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Sprinkle the topping over the muffin batter.

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Bake for 18 - 20 minutes until a toothpick inserted into the center of the muffin comes out clean. Remove from oven and place onto cooling rack.

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This is what it looks like inside. I had to dig right in...so moist & I love the crunchy topping! Enjoy!

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cheers!
xo diane

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