banana-nut crumb muffins

A friend at work brought these babies in to share and I fell in love with them pretty much immediately (I actually ate it on the elevator between two floors ... yeah ... ). One morning this past weekend, two browning bananas were calling my name and I was kicking myself for not having asked her which recipe she used. A quick search gave me the one below, but I quickly modified it to make it heathier. Just as good, but with lots of extra goodies baked inside. Score!

Banana-Nut Crumb Muffins
  • 1 1/2 cups whole wheat pastry flour (or half whole wheat, half all-purpose)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/8 c ground flax
  • 1/2 teaspoon salt
  • 3 bananas, mashed (supplement apple sauce if you're short)
  • 3/4 cup white sugar or sucanat (dried cane sugar - a minimally processed, natural sweetener)
  • 1 egg, lightly beaten
  • 1/3 cup canola oil
  • 1/3 cup packed brown sugar
  • 1/8 c chopped walnuts or pecans
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon canola oil
  1. Preheat oven to 375 degrees. Lightly grease 12 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 canola. 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, nuts, cinnamon and canola. 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. 

No comments:

Post a Comment