January 11th, 2014 · 1 Comment
This was a treat I made when I was pregnant. I was using up some bananas I had, but made my treat extra decadent when I mixed a hot muffin with some salted caramel gelato!
Banana Crumb Muffins
From: All Recipes
Note: I added 1 tsp. vanilla, 1/2 tsp. nutmeg, and 3/4 tsp. cinnamon to the muffin batter.
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 butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
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 prepared muffin cups.
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.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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Tags:baby·banana bread·Chicago·cooking and baking·gelato·logan square·muffin
I have made these paleo banana bread muffins many times and they are SO good. I think I prefer them over regular banana bread muffins.
Paleo Banana Bread Muffins
From: With Style & Grace
Makes about 7 muffins
1 1/2 cup almond flour
2 tablespoons ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of nutmeg
pinch of salt
2 very ripe bananas, mashed
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon vanilla extract
1/3 chopped walnuts, plus more for topping
Preheat oven to 375 degrees. Place muffins cups in muffin tin and set aside.
In a large bowl, sift together almond flour, flaxseed, cinnamon, baking soda, baking powder, nutmeg, and salt.
In a separate bowl, add the mashed bananas, eggs, honey, vanilla and olive oil – mix well.
With you hands, make a slight well in the dry ingredients and pour in the wet ingredients. Add in chopped walnuts. Stir until combined.
Fill the baking cups about 3/4 full. Sprinkle a few chopped walnuts over each cup. Bake muffins for 21-23 minutes or insert a toothpick into the center and if it comes out clean, it’s time to remove.
Let cool for 5-10 minutes and enjoy!
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Tags:banana bread·Chicago·cooking and baking·logan square·muffin·paleo·with style & grace