It’s Muffin Monday! What better way to start off the week than with muffins – whose with me?!?!
I got up an extra half hour early to make these (I was gonna go for a morning run, but snow on the ground and soreness in my body from pilates yesterday made me hit the snooze button). Thankfully I have soccer tonight and can run post that to make up for my lack of will power this morning.
These were pretty easy to make and they bake really fas (bonus to morning baking adventures). A problem – they stuck a bit to the wrappers, hmmm not sure how to avoid that in the future – might just not use liners. Any suggestions?
Recipe adapted from Une Deux Senses
1 cup flour (3/4 all purpose, 1/4 whole wheat) –> Im gonna up it to 1/2 whole wheat next time
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 small ripe bananas, mashed
3.5 oz. milk (I used almond)
4.5 tbsn. butter, room temperature
3 1/2 tbsn. sugar
2 tbsn. butter, room temperature
1/2 cup finely chopped walnuts
1/4 cup light brown sugar
1/4 cup quick cooking oats
2 tbsn. flour
1/4 tsp. salt
Preheat the oven to 375 F.
Line a muffin tin with liners and set aside.
For the muffins, cream together the sugar, butter and egg. Once well creamed, fold in the mashed bananas. In a small bowl combine the milk and the baking soda and mix well.
In another medium bowl, sift together the flour and baking powder.
Add the flour and milk mixtures to the creamed mixture alternatively. Incorporate well but make sure not to over mix as it can make your muffins tough.
Fill the muffin tin about 2/3 full and set aside.
For the streusel, mix all of the ingredients together and using your hands work the butter into the mixture until it is all combined and is crumble-y.
Top each muffin with about a tablespoon each of the mixture. Bake until an inserted toothpick comes out clean, about 15 minutes.
Let cool before eating.
Take into work to the amazing people you work with (it will make staff meetings 10X better)
Cheers to a great week