Sunday, July 27, 2008
You know when sometimes you just get the craving to make something for no reason? That was the impetus for this. Random craving to bake. I froze a few bananas (I'm on a fruit-freezing spree, huh?) and I just felt like using them for no reason in particular. I let them thaw out, cut off the end and squeezed that junk out. Couldn't be easier!
I read a few reviews that were left on this recipe from the user submitted All Recipes.com and most substituted oil for butter which I did. The muffin itself is quite satisfying but as others noted, what makes them REALLY good is the crumb topping. Mmm. They wouldn't be half as good without it, to be perfectly honest. :)
But I've been having one for breakfast over the past week, convincing myself that bananas make it healthy. ...I'm going to make some bran muffins (with applesauce instead of oil) so I'm TRYING for healthier, okay??
BANANA CRUMB MUFFINS
Adapted from All Recipes, Submitted by Lisa Kreft
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 oil
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 oil. 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.