The weekend is always reserved for baking in my house, especially since I hit the jackpot and started taking home the over-ripe bananas from work.
These "nanner muffins" are just about the only breakfast baked good that will make my husband forget about those stupid preservative pumped hockey pucks from Costco. This recipe will actually work as a bread, or in a mini-loaf pan. I do the muffins cause they are easy to pack up and they freeze pretty well.
You'll want to pre-heat your over to 375 and either grease you pans or line them with muffin papers.
Mix the following dry goods together in a small bowl:
1 1/2 cups all purpose flour
1 tsp. Baking Soda
1 tsp Baking powder
1/8 tsp nutmeg
Meanwhile, in a large bowl you will want to blend the following:
3-5 bananas, mashed
3/4 white sugar
1 egg, lightly beaten
1/3 cup butter, softened or melted.
1 tsp. vanilla
Once you have your wet ingredients all set, you can incorporate the dry mixture in. Stir until just incorporated. No need to over blend!
I use a 1/4 cup measuring cup to drop my batter into my muffin pans. Make sure you leave a little room on top for the crumb toping.
I always put a little crumb topping on my muffins. it bakes into the top and gives it a spicy sweet crunch but won't fall off all over the place when you try to eat them.
For the crumb, mix these dry ingredients together:
1/3 cup brown sugar
2 tbsp flour
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice
Cut 1 tbsp. cold butter in using a fork. Keep mashing until it's course and crumbly then top the muffins with it.
Throw those babies in the oven and check'em in 18-20. The crumb should be melted and the muffin golden brown. Use the old toothpick trick if your not sure if there done yet.
Make sure you have a cold glass of milk on hand and start munching after they've cooled in the pan for a few minutes.