Today is Grandparent’s Day at the twins’ school.
They attend a special mass, take a tour of the school and gather for muffins and coffee or juice in the church hall.
I’m on multiple food committees, one being the one that did the food for the reception.
I thought it was time to try a new muffin. I am here to tell you, these are my
NEW FAVORITE MUFFIN.
If you love banana bread, and from the amount of hits my Very Best Banana Bread Recipe gets, many of you do, you are going to seriously dig these.
They are made with ripe bananas and topped with a crumble rich in spices of cinnamon, nutmeg and clove.
I knew I was in love when the topping took up the whole muffin to where you could hardly see batter!
Hot out of the oven they have a perfectly round top, and that crumb layer is clinging on for dear life, but don’t resist the urge to steal a crumb off while it’s still warm! I did! If only you could smell them. They should make it an air freshener.
Bake yourself up a batch today, your family with love ya for it!
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 6 ripe bananas, mashed
- 1 1/2 cups sugar
- 2 eggs
- 2/3 cup unsalted butter, melted
- 4 Tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 2/3 cup brown sugar
- 2 Tablespoons butter, cold
Preheat oven to 375 degrees, and line 2 dozen muffin tins with liners.
In a small bowl combine flour, cinnamon, brown sugar and cloves for the crumb topping. Cut in cold butter with a knife. Then use your fingers to combine until it's crumbly. Set Aside.
In your mixer, combine, bananas, nutmeg, cinnamon, eggs, melted butter and sugar. Sift together flour, baking soda, baking powder and salt. Add to banana mixture and mix to combine. Fill muffin cups, and divide crumb topping evenly over muffins. Bake for 16-18 minutes or until toothpick inserted in center comes out clean.
Amount Per Serving:Calories: 216 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 32mg Sodium: 250mg Carbohydrates: 37g Fiber: 1g Sugar: 21g Protein: 3g
Did you know that you can freeze ripe bananas and use them when you’re ready?
Shared these at: