The culinary adventures of a 20-something woman navigating the wonderful world of food!
The culinary adventures of a 20-something year old woman navigating the wonderful world of food!
Sunday, February 14, 2010
Banana Crumb Muffins
I am always looking for a good, yet healthy muffin recipe for a quick go-to snack. These muffins turned out phenomenally! I usually add wheat bran to white flour instead of using whole-wheat flour, which gives the muffins a lighter texture while still providing extra fibre.
Muffins: 1 1/4cups all-purpose flour 1/4 cup wheat bran 1 tbsp ground flax seed 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup oil (can substitute applesauce for healthier muffins) Crumb Topping: 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 1 tablespoon butter
Directions: Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers. In a large bowl, mix together flour, wheat bran, flax seed, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.