banana crumb muffins

 

the other day i noticed that the bananas on my kitchen counter were starting to get to the point where fruit flies were gathering around them and so in order to use them up as soon as possible, i made banana muffins.  i really don't like when fruit flies get out of control.  at a dinner in the spring my friend jessi and i had a problem with them because they kept drowning themselves in our sweet beer.  this sweet beer was a nice beer and i was rather disturbed to notice 3 fruit flies floating in my drink after i had been sipping on it for the last half hour.  i try really hard to keep the fruit flies away after that happened.  so anyways, these banana muffins are really easy.  i use this crumb topping on a lot of my muffins, i usually put a little cinnamon in but this time i opted not.  i was really surprised by how well these muffins were received, because they are just a simple banana muffin and i was actually worried i overcooked them a little.  guess not!  they were a hit.  here is the recipe:

Banana Muffins with Crumb Topping
copied from everyday home cook
Banana muffins:
1/3 cup milk
1/4 cup vegetable or canola oil
1 large egg
2 medium ripe bananas, mashed (about 1 cup)  **
2 cups all-purpose flour
1/2 cup packed brown sugar  **
2 teaspoons baking powder
1/2 teaspoon salt

Crumb topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter
Preheat oven to 400 degrees.  Grease bottoms only of a 12 cup muffin tin, or line with paper baking cups.  In a large bowl, beat together milk, oil, and egg.  Add banana and mix well.  Stir in flour, sugar, baking powder, and salt, just until mixed.  Batter will be lumpy.  Divide evenly among muffin cups.  To make crumb topping, cut butter into flour and sugar until crumbly.  Top batter with crumb topping.  Bake 20 to 25 minutes, until golden brown.  If baked in a greased pan, let cool 5 minutes in pan before removing to wire racks.
Makes 1 dozen.

**i used 3 bananas which was a little over 1 cup and that was fine.  i also never use as much sugar as a recipe calls for, especially when topping the muffin or cupcake with something else that is sugary.  it's just unnecessary.  i usually use about half as much and add some cinnamon for this recipe, or just 3/4 as much.  for being a baker, i really don't have a strong sweet tooth!  my favorite sweet is actually the lindt touch of salt chocolate bar.  if you haven't tried it you really should!

coming soon:  pumpkin whoopie pies!  i am also going to be donating some cupcakes at the end of november to a great lakewood event, called sip into the holidays.  here is the link for the event sip into the holidays.  the theme is mad men and i am so excited to make some cocktail cupcakes !!