banana crumb muffins

a warm monday afternoon, good friends and of course, baking. my roommate and i enjoyed exploring punchfork {an amazing recipe site, like pinterest for food alone} and attempting a few different recipies throughout the day. my personal favorite was a self-modified version of this recipe for banana crumb muffins. i say self-modified because i made them by using stevia in the raw and sugar, instead of sugar alone. allowing them to not only be a little less sweet {which i enjoy} but they are also lower in calories and sugar. better tasting & better for you!

{banana crumb muffins}

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 well ripened bananas, mashed
  • 1/4 cup white sugar
  • 1/2 cup stevia in the raw
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
  1. Preheat oven to 375 degrees F {190 degrees C}. Lightly grease your muffin tin. {this recipe makes about twelve muffins in my 6-cup tin from anthropologie}
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, stevia, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. {i didnt use nearly the amount of crumb topping that this recipe calls for, so you can half it if you would like}
  4. Bake in preheated oven for 18 to 20 minutes.

p&l,

tayler

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