![]() ![]() ![]() Muffins should last up to 2-3 days or 7 days in the fridge.įreshly baked cooled muffins can also be stored in the freezer, be sure to place in an air tight container or freezer bag. Let the muffins cool completely then store in an airtight container or bag, store them at room temperature. It will take a bit longer to bake but it is just as good as the muffins. If you prefer Banana Bread then this recipe makes an amazing loaf also, just spoon the batter into a 9 inch loaf pan and bake. When the toothpick comes out clean or with a few crumbs attached they are ready. Don’t over bake, use a toothpick to test for doneness.You don’t want to leave behind any of that tasty Streusel topping. Make sure to grease and flour the whole muffin tin, inside and on the top of the pan.When mixing the batter I like to stir about 15-17 times.Over mixing will make a tough and heavy muffin. There is no need to use an electric mixer in this recipe, muffins should be mixed as little as possible.In a medium bowl, beat together the bananas, sugar, egg, and butter until well combined. Make sure to use ripe to very ripe bananas (never green, black spots are good) and mash them with either a fork or a potato masher. In a large bowl, mix together the dry ingredients.In a large bowl, whisk flour, baking soda, baking powder, salt and cinnamon together. ![]() Sift in flour, baking powder, bicarbonate of soda and salt, combine. In a large saucepan, melt butter over medium heat without stirring until it becomes brown and nutty in aroma. I would probably add about 1/2 cup of chopped nuts. 3/4 cup all-purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 3 medium overripe bananas, mashed 3/. Beat or process together banana, sugar, egg and melted butter. My daughter who is not a nut fan, requested “no nuts, please”, so I decided those Pecans would make the best Crumble Topping, and they did, although if adding some in the batter would be a great idea. Although you can also use hazelnuts, macadamia nut and even peanuts. ![]() Here in Italy you can’t find walnuts until Christmas, so I thought Pecans would be a good substitute, since I had a bag in the freezer. *If you use unsalted butter then add ¼ teaspoon salt.Bake for about 22-25 minutes or until a toothpick inserted in the center comes out clean.Ħ Place on a wire rack to cool and remove muffins from pan. Keep aside.ĥ Spoon the batter into the prepared muffin liners half way through and sprinkle some crumble on top of each muffin. Do not over mix the batter.Ĥ Prepare crumb by combining together the brown sugar, flour and butter. With a wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick. Make these muffins for breakfast, for snacking, a healthy dessert, treats for your birthday at the office (Do people still do that Whatever. Set aside.ģ In another bowl combine the mashed bananas, yogurt, butter and vanilla. Moist Perfectly sweet Crumbly on top Packed with banana flavor Wholesome Hearty Filling & Utterly perfect with coffee It really doesn’t get any better than this. 1 1/2 tbsp brown sugar (I used demarara sugar)ġ Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.Ģ In a large bowl combine the flours, sugars, baking powd, baking soda, cinnamon pwd, salt and chocolate chips. ![]()
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