Sunday, September 18, 2011

Roasted Banana Crumb Muffins

















One item always in-stock at our house is bananas. Ashlie eats one just about every day with almond butter as an afternoon snack. Alfred loves to use them to make smoothies. And when we end up with too many ripe bananas they make their way into baked goods. These muffins are a yummy twist on the traditional banana nut bread/muffin. The “secret” is to roast the bananas before adding them to the batter, which concentrates their sweet fruity flavor. This step also means you can get away with using less sugar, yielding a healthier treat!

Roasted Banana Crumb Muffins
2 Very Ripe, Medium-Large Bananas
2 Cups Flour (I use 1 Cup All-Purpose, 1 Cup Whole Wheat, a Gluten-free All-Purpose Blend works well too)
2 teaspoons Baking Soda
1/2 teaspoon Sea Salt
1/2 Cup Sugar (I used coconut palm sugar because it is low glycemic)
2 Eggs
1/4 Cup Oil (I use melted coconut oil)
1 teaspoon Vanilla Extract

Crumb Topping:
1/4 Cup Flour
1/4 Cup Sugar
1/4 Cup chopped Walnuts
1/2 teaspoon Cinnamon
1 Tablespoon Oil

1)Heat your oven to 400 degrees. Place the bananas (whole and unpeeled) on a baking sheet. Let the bananas cook until the skin is completely blackened and the fruit is very soft.
2)Meanwhile, combine the flour, baking soda, and sea salt. In a separate bowl, combine the sugar, eggs, oil, and vanilla. In another bowl, combine all of the crumb topping ingredients and set aside.
3)When the bananas are done roasting, peel them and mash them thoroughly, then add them to the egg mixture. Gently stir in the flour mixture.
4)Evenly distribute the batter between the muffin cups. Top each muffin with a tablespoon of the crumb topping.
5)Reduce the oven temperature to 350 degrees, and bake the muffins for 18-20 minutes, until a toothpick inserted in the middle of one comes out clean.
6)Pour yourself a cup of tea, coffee, or milk and enjoy one (or two) while they're still warm!

As usual, I've included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Nifty Thrifty Sunday, and Inspiration Board.Check out all the great recipes other bloggers have contributed!

5 comments:

  1. These muffins look so delicious. I would love to have one of these warm muffins right out of the oven. Thank you so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

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  2. Whoops, after I started this recipe I realized I had no baking powder, but I continued without it and it didn't seem to matter! I baked this as a loaf, in a standard bread pan for about 35 minutes. The bread is delicious--very moist and tender. Normally I like my banana bread/muffins with nuts, but because of the delicious (and crispy) topping, I didn't miss the nuts at all.

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  3. We're so glad they turned out well! We have some overripe bananas that may make their way into a batch of these soon too :)

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  4. I made these recently when my in-laws were visiting and we all loved them! A new favorite in our house. Thank you very much for sharing!

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  5. Just made these yesterday and I ate about half of them already. They are so good!

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