EASY Banana Crumb Muffins

Easy Banana Crumb Muffins 

makes 12 
grease muffin tins or papers 
preheat oven 375 (190 celcius) 

I make these in Tokyo a lot.  No need for a mixer.  Very simple.  

Make crumb topping by combining:

1/2 C flour
1/4 C sugar (some brown if you want)
1 tsp cinnamon
4 T butter, room temp 


Combine dry ingredients in small bowl: 
1 1/2 C flour 
1 tsp baking soda 
1 tsp baking powder
1/2 tsp salt 

In medium bowl, 

Mash 3 large ripe bananas, then stir in: 

1/2 C sugar
1 egg
1/3 C melted butter (75 grams) 

Stir in dry ingredients til just combined. 

Spoon into muffin cups.  Sprinkle topping over each muffin.  Bake 18-20 minutes.  Cool in pan 10 min.  

CHOCOLATE VERSION: 

Replace 1/4 C of the flour with 1/4 C cocoa powder 
Add a big handful of chocolate chips - and skip the crumb topping.  YUM. 

OATS VARIATION: 
Replace 1/2 C of the flour with quick cooking oats.  Big handful of chocolate chips, no crumb topping.  



Replace 

Marbled Banana Bread (to die for)

Marbled Banana Bread (to die for) 

Marbled Banana Bread
adapted from The Smitten Kitchen

3 bananas, large, very ripe
1/2 C (1 stick) butter, melted
3/4 C brown sugar (light or dark)
1 large egg
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 C plus 1/4 cup flour - divided
1/2 tsp cinnamon
1/4 C  cocoa powder
3/4 C chocolate chips (I used bittersweet)

Preheat oven to 350 degrees.  Butter a 9x5 inch loaf pan.

Melt butter in large mixing bowl, in microwave.  Mash bananas into the butter.  Whisk in brown sugar, egg, vanilla, baking soda, and salt until thoroughly combined.

Add ONE cup of the flour, stirring til it barely disappears.

Pour half the batter (don't have to be exact) into a second bowl.  Into one bowl, stir the remaining 1/4 C flour, and the cinnamon.  Into the second bowl, stir in the cocoa powder and chocolate chips.

Dollop the batters in large alternating spoonfuls into the bottom of the loaf pan, and then "checkerboard" the rest of the batter in.  Make a couple of figure eight swirls (just a couple) with a butter knife through the batter to marble it - don't overdo it.  

Bake 55 minutes - maybe longer - check with a toothpick (you may get a chocolate smear, but no batter).  Cool in pan about 10 minutes.  Run knife around the edge and invert onto a cooling rack.... and see how fast this disappears!  Don't ruin your appetite for dinner.;).

x
Mom