Banana Muffins

Banana Muffins

Modified from this recipe

Yields: 12 muffins

1/3 C. butter, softened

3/4 C. white sugar

1 egg

3/4 C. all-purpose flour

3/4 C. whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 Tbls. ground cinnamon

1/4 tsp. allspice

1/4 tsp. nutmeg

3 bananas, mashed

Crumb topping:

1/3 C. packed brown sugar

2 Tablespoons flour

1/8 tsp. ground cinnamon

1 Tbls. butter

1. Preheat oven to 375 degrees.  Lightly grease or line 12 muffin tins with muffin papers.

2. In a large bowl, cream together butter and white sugar.  Add egg.  Add remaining dry ingredients.  Stir the bananas into the mixture until moistened.  Spoon the batter into the muffin tins.

3. In a small bowl, combine brown sugar, flour, and cinnamon.  Cut in butters until mixture resembles course cornmeal.  Sprinkle over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted in center of muffin comes out clean.

Commentary:

This is our favorite way to use bananas that we have forgotten about.  With just the three of us here, I usually end up freezing half of them just so they stay fresh, but we easily went through all 12 in one day with visitors.