I like to eat practically Green bananas, and they certainly don’t stay that way for very long. As soon as the brown speckles adorn the peel . . . I just can’t eat them! That’s o.k, because we really like Banana Bread, Banana Bars with Cream Cheese Frosting and now these Brown Sugar Crumble Banana Muffins. They look like something you would buy in a Gourmet Bakery but they taste even better, because they’re homemade.
This recipe comes from the Lion House Cookbook, but In my searching for something new and different, I also found a Banana Muffin recipe that is topped with Toffee Bits. My mind swayed back and forth . . .back and forth until I decided I could actually try both of them. If I had to choose between the Crumbly Brown Sugar top or the Toffee glazed top, I would probably choose the Brown Sugar. Don’t get me wrong . . . I was quite happy eating both of them. It’s a good thing I ran today!
Take a look.
Muffins with Brown Sugar Crumble
Muffins topped with Toffee Bits
Brown Sugar Crumble before baking . . .
Toffee bits . . .
1 – 1/2 Cups all Purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tsp. salt
3 large ripe bananas, mashed
3/4 cup white sugar
1 egg, slightly beaten
1/2 cup butter, melted
1 cup chopped Walnuts (opt)
*cut this recipe in half, if you are doing half with Toffee bits
2/3 Cup packed Brown Sugar
2 Tablespoons all purpose flour
1/4 tsp. ground cinnamon
3 Tablespoons Cold Butter
In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Add the chopped nuts if desired.
Fill greased or paper lined muffin cups 3/4’s full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins.
You could leave the Brown Sugar mix off and also top some of the batter with Toffee bits – They are also yummy.
Bake at 375 degrees for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing the muffins to a wire rack. Yield 1 dozen large muffins.