Wednesday, December 21, 2011

Eggless Banana Crumb Muffins

I had a bunch of overly ripe bananas and did not know what to do with them. My boys are tired of banana bread and don't enjoy more than a slice. So, this I decided to make Banana Muffins. I did not find much of difference in the taste between the bread and the muffins because both have a strong banana flavor. The name says it... Duh!!!

Well, coming back to the recipe. It has been adapted from here.

You will need:
1. APF: 1 1/2 cups
2. Baking powder: 1 tsp.
3. Baking soda: 1 tsp.
4. Salt: 1/2 tsp.
5. Ripe bananas: 4 (mashed)
6. White Sugar: 1/2 cup
7. Butter:1/3 cup melted
8. APF: 2 tbsps
9. Butter : 1 tbsp
10. Brown sugar: 1/3 cup packed

Once you have all the ingredients ready,
Preheat oven to 375 degrees F. Lightly grease the muffin pan or line them with muffin liners.
In a large bowl, mix APF, baking powder, baking soda and salt.
In another bowl, beat together bananas, white sugar and melted butter.
Spoon the banana mixture in the flour mixture and mix gently until everything comes together.
Spoon the batter in muffin cups.

In a small bowl, mix brown sugar, APF and 1 tbsp butter. Mix till crumbly. Sprinkle this mixture on top of the muffins and bake them for 18 to 20 minutes or until a tooth pick inserted in the center comes out clean.
(I forgot this step before putting the muffin tray in the oven. I sprinkled the topping during the last five minutes of baking.) 


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