Monday, May 30, 2011

Banana & Walnut Crumb Muffins

One of my favorite breakfast muffin recipes! It is both flavorful & filling and gives you a little kick of protein in the morning. This recipe is nice & moist. It also makes awesome extra large or mini muffins, just adjust your bake time accordingly. 
   1 ½ c All Purpose Flour
   1 t Baking Soda
   1 t Baking Powder
   ½ t Salt
   3 ripe Bananas, mashed with a fork
   ¾ c Sugar
   1 egg, lightly beaten
   1/3 c Butter, melted
   ¾ c Walnuts, roughly chopped

   1/3 c Brown Sugar, packed
   2 T All Purpose Flour
   1/8 t Cinnamon
   ¼ c Walnuts, roughly chopped
   1 T Butter

  1. Preheat the oven to 375 degrees. Line your pan with muffin cups.
  2. In a large bowl mix together the flour, baking soda, baking powder and salt.
  3. In another bowl beat together the bananas, sugar, egg and butter. Stir the banana mixture into the dry ingredients until just mixed.
  4. Fold in the walnuts to the batter. Spoon the batter into the muffin cups.
  5. In a small bowl, mix the brown sugar, flour and cinnamon. Cut in the butter until mixture resembles course cornmeal. Mix in walnuts. Sprinkle topping over the muffins.
  6. Bake in preheated oven for 18-20 minutes.

   -These muffins freeze well. Cool at room temperature, place in freezer bag and freeze. To thaw set out at room temperature overnight.

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