I really ought to turn this post over to my 11 year-old daughter to write because this is her recipe. That's right. I have officially handed off the Sunday morning muffins to her and we are both a bit giddy with the arrangement.
I think it is pretty great because...
- I get to take a hot shower while she is slaving over the muffins.
- I don't have to mediate the disagreement over the flavor of muffins.
- She is just so stinkin' cute!
She thinks it is pretty great because...
- she gets to choose what flavor of muffins to make, which means we are eating cupcake-like muffins every week :)
- she gets to choose what flavor of muffins to make, which means extra "media time" because she has to search for muffin recipes on the internet.
- she gets to choose what flavor of muffins to make, which means she has control that her brothers do not.
This recipe has been our favorite that she has made so far. I love all things banana (which I know I have said more than once on this blog) but it has a crunchy cinnamon topping that really makes the end product. So pull out some ripe bananas and find yourself your own 11 year-old to do some yummy baking for you today!
BANANA CRUNCH MUFFINS Pin It
1 ½ cups flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
3 bananas, mashed
¾ cup sugar
1 egg, lightly beaten
⅓ cup butter, melted
⅓ cup brown sugar
2 Tbs. flour
⅛ tsp. cinnamon
1 Tbs. butter
Preheat oven to 375 degrees. Lightly grease 10 muffin cups, or line with muffin liners.
In a large bowl, mix together 1 ½ cup flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin tin.
In a small bowl, mix together brown sugar, 2 Tbs. flour, and cinnamon. Cut in 1 Tbs. butter until crumbly. Sprinkle cinnamon topping over the top of the muffin batter in the muffin tin.
Bake at 375 degrees for 15-18 minutes, or until they test done with a toothpick.