banana muffins/cake/bread are some of my all-time favorite things. every year, i have a banana cake with homemade cream cheese icing for my birthday. the recipe my mom uses was passed down from her mom and has been a family tradition for years. this past weekend, i found myself with a few over-ripe bananas, so what did i do? made banana muffins, of course! i tweaked the family recipe just a bit - a tad less butter and sugar, a little extra banana - and added an oatmeal streusel topping. fabulous! seriously...this recipe will change your life...
ok, so here's what i did...
2¼ cups flour
1½ cups sugar
1¼ teaspoons baking powder
1¼ teaspoons baking soda
1 teaspoon salt
½ cup shortening or softened butter
⅔ cup buttermilk (or 1½ tablespoons lemon juice or vinegar in ⅔ cup milk)
1¼ cups mashed bananas (about 3)
2 large eggs
dash of cinnamon & nutmeg
4 tbsp butter, chopped
1/2 cup quick oats
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup brown sugar
1. preheat oven to 350 degrees. grease 18 large muffin cups.
2. sift together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
3. put dry ingredients in a mixer and add butter, buttermilk and bananas.
4. beat for 2 minutes then add eggs.
|filling muffin tin|
5. beat for 2 more minutes then pour batter into 18 large muffin cups.
6. while muffins are baking, mix together streusel topping ingredients with back of fork until crumbly. when muffins are lightly browned (after about 20 minutes of baking), top each muffin with a spoonful of the topping.
7. bake muffins for another 10-15 minutes (so 30-35 minutes total) or until cake tester comes out clean.
7. allow muffins to cool completely before removing from tin.
|banana muffin & chai|