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Wednesday, February 17, 2010

My world famous banana bread muffins :-)

These are super moist and terribly delish! I promise you won't regret making them. The secret ingredient here is maple syrup. Use just a tablespoon and that will make all the difference.

Makes 12 med size muffins
(Prep time 15 mins)
(Bake time 20 mins)

All purpose flour 1 1/2 cups
Bananas (really really brown and ripe) 3 large
Baking soda 1 tsp
Baking powder 1 tsp
Salt 1/4 tsp
Egg 1 large
White sugar 1/3 cup
Light brown sugar 2/3 cup
Maple Syrup 1 Tbs
Butter 1/3 cup + 1 Tbs

Streusel topping
Butter 2 Tbs
Brown sugar 1/2 cup
All purpose flour 4 Tbs
Cinnamon 1 tsp


Preheat oven to 375 degrees.
Prepare your muffin pan by first rubbing a little butter inside and then lining with cupcake liners.
Squish the bananas with a fork or a potato masher. Its OK if you have small bits of fruit just don't use a blender it makes the bananas very sticky!
In a large bowl whisk together white and brown sugar, maple syrup, salt, egg and melted butter.
Gradually fold the flour (combined with the baking powder and baking soda) 2-3 tablespoons at a time to the banana mixture.
Your batter is ready.Time for the topping.
Very simple...
In a bowl melt the butter.
Add flour, sugar and cinnamon.
Combine with a fork.
This mixture should resemble coarse crumbles. Now divide the batter equally into the muffin pan.
Sprinkle the topping equally on each muffin.
Bake. I have made these several times and 20 mins is all it needs.
You can check by inserting a toothpick in the center and if it comes out with not too much crumbs on it, its done.
Cool on a wire rack....enjoy!
Ta da!


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