Banana Bread Muffins

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Growing up, my Mum always used to buy bananas when she went to the grocery store. About half of the time, we finished them before they started getting brown and mushy, but the other half of the time, we’d still have 2 or 3 lying on the counter getting to the point where no one wanted to eat them. Not wanting them to go to waste, my Mum would take the old, mushy bananas and turn them into my Pappo’s favorite food: banana bread. As I’m sure I’ve mentioned before, I love things that can be made into a single serving size, particularly if it’s breakfast. 9 times out of 10, I’m that person who eats breakfast while I’m running out the door and on my way to work/school. So here’s a new take on my Mum’s classic banana bread: banana bread muffins with a streusel top!

Banana Bread Muffins
Yields 12-15 muffins

Ingredients:

For the muffins:
3 very ripe bananas
1 3/4 cup all purpose flour
1 cup granulated sugar
3 eggs
1/4 cup shortening
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. ground cloves

For the streusel:
1/4 cup (57 grams) butter
1/2 cup granulated sugar
1/3 cup all purpose flour
1/2 tsp. cinnamon

Start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining your muffin pan with liners. In a large bowl, puree the ripe bananas with a hand-held mixer on high. Be sure to puree them until there are no longer any lumps of banana. You can also use a blender or food processor to do this, but for the sake of not having to wash anymore dishes than I have to, I like to use the hand mixer. Once the bananas are pureed, add the eggs, sugar, and shortening. Mix until there are no longer any lumps of shortening. Add the rest of the ingredients and mix on the lowest possible speed until everything is incorporated. Be careful not to over mix or use a high speed as this can make the muffins peak and crack during baking.

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Once the batter has been added to the lined muffin pan, it’s time to start the streusel. In a bowl, combine all of the ingredients and cut in the butter using a pastry cutter. As I’ve mentioned before, there aren’t really any good substitutes for a pastry cutter, so I would highly recommend getting one if you don’t already have one. They’re relatively inexpensive and can be picked up at most grocery stores. Once all of the ingredients are combined and the mixture resembles thick, rocky sand, the streusel is ready. Using a spoon, sprinkle the streusel over the unbaked muffins. Depending on how much you like streusel and how sweet you like your muffins, you can either be very generous or sparing with the streusel. Not going to lie, I put a lot on mine. Bake your muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For those of you that were prefer a loaf like my Mum used to make, simply leave out the streusel, pour your batter into a loaf pan, and bake at 350* Fahrenheit for 60 minutes.

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Happy baking!

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