Sunday, April 17, 2011

Banana Crumb Muffins

 I am President of the Student Dietetic Association at BYU so in the mornings I try to make muffins as a treat for the girls who wake up and come to the meetings and since we always have bananas that go ripe too fast I wanted to make banana muffins. This is a recipe I found online because I wanted to try a fun topping for them. I actually didn't try one but everyone said they were delicious!

Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 Tbs all-purpose flour
1/8 tsp cinnamon
1 1/2 Tbs butter, slightly softened

Preheat oven to 375 degrees. Lightly grease 10 holes in a muffin tin or line with muffin cups. I usually lightly spray those too so they don't stick to the bottoms of the paper cups.
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 melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into muffin cups until about 2/3 full.
Topping: In a small bowl, mix together brown sugar, 2 Tbs flour, and cinnamon. Cut in the butter until mixture resembles course cornmeal. Sprinkle topping over muffins.
Bake in a preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
NUTRITION FACTS (per muffin): 263 kcals, 8 g fat, 40 mg cholesterol.

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