Banana Crumb Muffins

As with most things I bake with bananas, these came around because I had some bananas on the edge of no return, haha, so rather than going in the trash or compost pile, these bananas turned into delicious muffins.

I added some fresh ground nutmeg and cinnamon to the muffin batter, and increased the butter in the crumb topping because I wanted slightly larger crumbs.

Banana Crumb Muffins

Adapted from "Banana Crumb Muffins," by Lisa Kreft

www.allrecipes.com

Makes 12 muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 3 ripe bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 1/2 tablespoons butter (1 tablespoon for finer topping)

~Preheat oven to 375 °F.  Prepare muffin tins with liners.

~In a large bowl, mix together the 1 1/2 cups flour, baking soda, baking powder, salt, nutmeg, and the 1/4th teaspoon cinnamon.

~In a medium bowl, beat together bananas, sugar, egg, and melted butter.

~Add the banana mixture to the flour mixture, and mix just until incorporated.  Fill your liners about two-thirds full.

~In a small bowl, mix together the brown sugar, 2 tablespoons of flour, and cinnamon.  Cut in the 1 1/2 tablespoon butter until evenly mixed in.  Sprinkle evenly over muffin batter in tins. (Using my fingers for this part helped me to break up the pieces even further)

~Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. (I checked after 16 minutes)

~Let cool in the pan for 5 minutes, then continue cooling on a wire rack.  Enjoy!

Snickerdoodle-esque Muffins

I loved these!  Was looking for baked doughnut recipes, and stumbled upon a doughnut muffin recipe instead.  I must agree with all of the comments from that recipe that these are more reminiscent of snickerdoodle cookies than doughnuts, but I would still highly recommend them with your morning or afternoon cup of coffee.

I used melted butter instead of shortening, added a little grated nutmeg to the batter, and brushed the top of the muffins with melted butter before dusting them.  Just in case you think yours look different than mine, I also tried to dust the top of the muffins with cinnamon sugar before baking, but I think that was unnecessary.  I used some store bought cinnamon sugar with a little extra sugar mixed in for my topping, as I don't think the large amount made in the recipe was really needed.

Snickerdoodle-esque Muffins
Adapted from Debbie's Doughnut Muffins
allrecipes.com
Makes 12 muffins

• 1/3 cup melted butter, slightly cooled
• 1 cup sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg (I eyeballed this one, sorry!)
• 1/2 cup milk

Cinnamon Sugar Topping

• 1 teaspoon melted butter
• 1/4th cup cinnamon sugar (roughly 1/4th cup sugar and 1/2 teaspoon cinnamon)

~Preheat oven to 375 °F.  Prepare muffin tins with liners.

~In a medium bowl, mix together the flour, baking powder, salt, 1/4 teaspoon cinnamon, and nutmeg.

~In a large bowl whisk together the sugar and 1/3 cup melted butter.  Once mixed, beat in the egg.  Add the flour mixture in two parts, alternating with the milk.  Stir just until mixed.

~Fill your liners about two-thirds full and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

~Let cool in the pan for 5 minutes.  While the muffins are cooling, melt your 1 teaspoon of butter, and prepare your cinnamon sugar mixture.  After the 5 minutes are up, move your muffins to a wire cooling rack.  Brush the top of each with enough melted butter just to coat, and then use a small spoon to dust with cinnamon sugar.  (I suggest having your wire rack over either paper towels or a pan to catch excess) I recommend trying some with a cup of coffee, enjoy!

Chocolate & Peanut Butter Chip Banana Muffins

The original recipe called solely for chocolate chips, but I had some peanut butter chips lying around and I couldn't resist!  Bananas and peanut butter go together so well.

I enjoyed these, as they were not too dense and relatively easy to make.

I only had nonfat greek yogurt in the fridge, so that's what I used, and they turned out fine.

The best thing about muffins is that you don't have to wait for them to cool! haha

Chocolate & Peanut Butter Chip Banana Muffins
Adapted from Lois Gordon's Chocolate Chip Banana Muffins
allrecipes.com
Makes 15-17 muffins

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (took me 2 large bananas)
• heaping 1/3 cup semisweet chocolate chips
• heaping 1/3 cup peanut butter baking chips

~Preheat oven to 350 °F.  Prepare muffin tins with liners.

~In a medium bowl, mix together the flour, baking powder, baking soda, and salt.

~In a large bowl whisk together the sugar, egg, vegetable oil, yogurt, and vanilla extract.  Add flour mixture, and whisk just until incorporated.

~Fold in the mashed bananas, chocolate chips, and peanut butter chips.  

~Fill your liners about two-thirds full and bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. (21 minutes was spot on for me, and I had 15 good sized muffins)

~Let cool in the pan for 5 minutes, and then remove muffins to a wire cooling rack.  I recommend trying some while still warm, enjoy!