Sunday, January 17, 2016

Banana Muffins

I bought bananas for some chocolate fondue we did last week, but I didn't really need 6 bananas for the fondue, so I decided that some tasty muffins would be the perfect new life for the extra fruit.

They made perfect little muffins with a lovely streusel topping, and I didn't even need to wait for the bananas to age and turn brown to use them!  My bananas were just out of the green stage, so I whipped them in my KitchenAid with the whisk attachment for a few minutes until they expanded in size, which made them work just as well as browned bananas.

Whip up a batch for the week, and have tasty banana muffins for breakfast each morning!

Banana Muffins


4 bananas
1/2 c. butter (softened)
3/4 c. brown sugar
2 eggs
2 c. flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla

1/4 c. butter (melted)
1/2 c. flour
1/2 c. powdered sugar
1/4 tsp cinnamon
dash of salt


Preheat oven to 350.

Place bananas in the bowl of a mixer equipped with the whisk attachment.  Whisk bananas for 2-3 minutes until well blended and bananas have expanded in size.  Pour bananas into a bowl and set aside.

In the same mixing bowl, beat the butter and sugar until fluffy.  Add the eggs, salt and vanilla.  Mix in the flour, baking soda and mashed bananas until thoroughly incorporated.

In a small bowl, mix the topping ingredients with your fingers until crumbed (do not over mix).

Pour batter into a prepared muffin pan.  Place bits of the crumb topping all over the muffin batter.

Bake for 18-20 minutes.


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