Happy Thanksgiving! Reminder: we will NOT be at the Carmel or Indy Winter Farmers Market this Saturday (11/28/20)

'Going Bananas' Banana Muffins

I think it's safe to say, that 2020 has been a bit of an odd, challenging year for a lot of folks and for a lot of different reasons.  I will refrain from giving my two-cents thoughts on the matter, but I will say that these banana muffins are a tasty treat to take your mind off of things when you feel that much of the world has gone bananas.  And, when shared with a neighbor, co-worker, friend, or complete stranger, they offer a sweet reminder that a little kindness can go a long way.  

Ingredients
Batter
1.5 c AP flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
3 over-ripe bananas, mashed (~1.5 c)
3/4 c sugar
1 egg
1/3 c melted butter (unsalted)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg

Crumb Topping
1/2 c light brown sugar
1/8 c AP flour
1/2 tsp cinnamon
1/8 c oats
1/2 c chopped walnuts
2 TBSP butter (unsalted)

Directions
1. Pre-heat oven to 375F. Prepare a 12-cup muffin pan by spraying each spot with oil or filling with a paper liner.  
2. To prepare the batter, in a large bowl, mix together the flour, baking soda, baking powder, and salt.  In a separate bowl, combine the mashed bananas, sugar, egg, vanilla, cinnamon, nutmeg, and melted butter.  Add this mixture to the flour mixture and using a rubber scrapper, gently mix until the dry ingredients are incorporated.  Fill muffin cups about 2/3 full.  
3. To prepare the crumb topping, mix together the first five ingredients.  For the butter, either grate it with a box grater or cut it into small cubes; then, cut this into the dry streusel mixture with either a fork or your hands until it is nice and crumbly (will take a few minutes).  Sprinkle this topping generously onto the muffin batter. 
4. Bake for 15-20 minutes (or until toothpick comes out clean).  Enjoy with a cold glass or milk or cup of coffee.  

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