Currently I am on a muffin-baking streak (unfortunately I haven’t had time to blog about them :S). The reason I love them is because they are so easy to make!
Last weekend my parents came to visit and being typical loving parents they brought us sooo much groceries – including two big hands of bananas. However our consumption rate was not as fast as their ripening rate, so I decided to use them to make some easy banana muffins! I found this recipe on food gawker and apparently the blogger calls it “best ever banana muffins”. I had to make this to judge whether it lived up to the claim. It was a great recipe! The muffins were moist, airy, very banana-y and the topping is like a cherry on top and gave these muffins a nice crunch.
Banana Muffins (Recipe from: Hidden Ponies)
3 large ripe bananas, mashed
½ cup butter or margarine, melted
1½ cups all purpose flour
½ cup sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
2 Tbsp melted butter
¼ cup brown sugar
1 Tbsp all-purpose flour
⅓ cup quick cooking oats
- Preheat oven to 400ºF. Line a muffin pan with paper liners or spray with baking spray. Set aside.
- Whisk egg, mashed banana and melted butter in a large bowl until thoroughly blended.
- In separate bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Add to banana mixture and stir just until moistened.
- Spoon batter into paper-lined muffin pan (makes 10-12 muffins, depending how big your bananas were. Fill muffin cups almost to the brim and see how far the batter goes). Combine all topping ingredients in a small bowl and sprinkle evenly over muffins.
- Bake for 17-20 minutes or until tops are browned and toothpick comes out clean.