2012, banana, muffins

Banana Muffins with Streusel Topping


Hey, you guys. Yeah, I have been REALLY tardy. It’s been ages since I’ve posted anything new and to be honest, I sort of lost my blogging focus. I’ve been fortunate enough to make some great new friends in the form of the lovely people of Wayside Organics, for whom I work for for a couple of days every week.
Recently, I came back from Wayside’s farmshop with 9kg of ripe bananas, which a good proportion of it was beautifully used in the form of banana milkshake (mixed with a gallon of ice cream), banana and maple syrup toasties and these little beauties. I found that you can get away with playing around with the sugar content but I wouldn’t exceed the amount stated.
Also, because the bananas were so overripe by the time I made these, the muffins were deliciously moist and soft, without being stodgy. They kept well, for all 16 hours after they were made.

MUFFINS

115g room temperature butter

165g cups caster sugar

1 egg, large

1 1/2 cups mashed banana (approximately 6 overripe medium sized bananas)

3tbsp plain yoghurt

170g of plain flour

3/4tsp bicarbonate of soda

3/4tsp baking powder

1/4tsp fine sea salt

STREUSEL

50g brown sugar

50g chopped macadamias/pecans/walnuts

1tbs cinnamon

METHOD

Preheat oven to 175C.

  1. Cream the butter and sugar til soft and fluffy.
  2. Add the egg and beat well.
  3. Mix well the yoghurt and mashed bananas and add to the butter/sugar/egg mixture.
  4. Once mixture is well combined, add the combination of flour, bicarbonate soda, baking powder and salt. Do not overmix.
  5. Spoon equally into a 12 hole muffin tin. You can either grease the tins well or use muffin cases.
  6. Prepare the streusel topping by mixing together the sugar, cinnamon and nuts by hand. Go on. Get a little filthy. I often find that I don’t bother chopping the nuts – I just bash them in the bag with the end of a rolling pin.
  7. Sprinkle the streusel mix equally on top of the muffin mixture.
  8. Place in the oven and bake for 25-30mins, until a cocktail stick comes out with just a mere crumble on it. Do not overbake.
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5 thoughts on “Banana Muffins with Streusel Topping

  1. lesley says:

    Oh I’ve missed you Flour welcome back :-).
    Theres a bunch of very ripe bananas in the fruit bowl just crying out to be made into these, thank you for the timely recipie.
    🙂

  2. Lesley E says:

    I had started to think you’d given up in baking 😉 These muffins sound yummy – we already make banana cupcakes and muffins, but the streusel topping sounds lush

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