Banana Crumb Muffins

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Summer: T-7 days. I’m almost there. One final this Friday, and two more next Tuesday, then HALLLOOO SUMMMERRR 2013!!!!!!! I can’t wait. I have a long to-do list already–PowerPlant, work, bake, J+A Wedding, date nights, arts academy, bake, retreats, relax, and hang out with people.

Another thing on that list is to bake with people. I love being able to catch up with friends while doing something in the kitchen. I love conversation over food, even more over baking. Last Friday I met up with Norah and Nathan, the two biggest kids I know. Totally kidding; it’s encouraging to see how much they’ve grown these past ten years =). Norah and Nathan used to come over for piano and violin lessons, and after class their parents and my parents would chat for a couple hours. So we played together every week, from blowing bubbles, to playing with my PS2, to sleepovers, to driving me CRAZY!, to eating chex mix and drinking Sunny D. We had our own little club, “GNN Headquarters.” They drove me crazy when we were younger, but now they’re alright. Just alright. (Just kidding you two, love you both!!! =)

We made banana crumb muffins, mainly because I had rotting bananas sitting on my counter. I’ve been using this recipe for over a year and a half, and it’s great! The muffins come out to be super moist and the crumb topping is like the cherry on top. It’s super easy to make, perfect for using up your old bananas, and you’ll have muffins in no time =).

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Banana Crumb Muffins
Makes 12 standard sized muffins
Adapted from All Recipes

Ingredients:

For the muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 egg, lightly beaten,
1/3 cup oil
1 teaspoon vanilla

For the crumb topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter

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Preheat the oven to 375˚F. Lightly grease or line a standard muffin pan. In a large bowl, mix together the 1 1/2 cups flour, baking soda, baking powder, salt, and 3/4 teaspoon cinnamon. In another bowl, mix together the bananas, white sugar, 1/4 cup brown sugar, egg, oil, and vanilla. Stir the banana mixture into the flour mixture just until moistened. Spoon the batter into the lined/greased muffin cups.

For the crumb topping, mix together the 1/3 cup brown sugar, 2 tablespoons flour, 1/4 teaspoon cinnamon. Cut in 1 tablespoon butter until the mixture resembles coarse cornmeal. Sprinkle the topping over the muffins. Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

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Nowwwww back to studying for finals. Seven more days, Grace. seven. more. days.

Until next time,

Soli Deo Gloria, and Happy reading, eating, and baking!

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P.S. We’ve grown!

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7 comments

  1. Pingback: Six-Banana Banana Bread | grace(full)eats


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