So, this recipe comes to you from last Saturday. Like I said in other posts, we were in the middle of a blizzard last weekend. This storm, bizarrely named Nemo, did not mess around. It resulted in a snow day Friday for us, and a delay Monday. Some schools around Massachusetts were closed for most of the week! We got over 2 feet of snow and thus we were really stuck at home all weekend. It was the perfect weekend to bake up something delicious for my bored, hungry family!
In my last post, I told you that I was baking king cakes for the church on Saturday. My family kept complaining that they couldn't believe that I was baking things for anyone besides them, so I knew it would be a fun idea to secretly bake them something while I waited for the king cake doughs to rise. Since I had three very ripe bananas, I decided to find something good to use them in. A quick trip to Annie's Eats, and I found a recipe for banana crumb muffins that just so happened to call for three very ripe bananas. Perfect.
This recipe only makes 9 muffins, which is actually really sad because these muffins are delicious! You can really taste the banana, and the cinnamony, buttery crumb topping is such a great addition. Miracle of all miracles: all of these muffins got eaten! Everyone was so excited when I flounced into the room carrying a muffin tin full of hot, steaming muffins as a surprise! And they were honestly gone by the end of the weekend. They were quick, easy, and delicious, and I am currently eyeing some more ripe bananas and making plans for them ;)
banana crumb muffins
from Annie's Eats, originally from Allrecipes.com
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten½ teaspoon cinnamon
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter