Tuesday, March 10, 2009
My intention was to use up the three over-ripened bananas on my counter while simultaneously making something that was able to be frozen yet easily popped out eaten as a yummy snack for my kiddos. I thought making these muffins would be the perfect solution. I even baked them in mini muffin tins to make them more kid-friendly. That was as about 4pm today-- there are only about 10 remaining from the 48 mini muffins I made and it's only about 10pm. *****D.e.l.i.c.i.o.u.s.*****
1 1/2 cups all-purpose flour
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 butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. (or you can use a mini muffin pan; the recipe will make just about 48 mini muffins)
In a large bowl, mix together 1 1/2 cups flour, 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 until mixture resembles coarse cornmeal. 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. Mini muffins bake only 10 minutes.