These were so good. I am a little proud of myself for creating these gems. That’s right…I am going to pat myself on the back for a little bit because these came out really really well. I bought a whole bundle of bananas from the grocery store, ate some and then some became overly ripe (on purpose), and I was super excited to get banana baking. I made those Banana Apricot Muffins and then I tried to put my little twist on a banana type of muffin and make it more moist and different. You should probably make these. Really soon.
2 Cups All-purpose flour
1 tbsp baking powder
1/8 tsp salt
1/2 cup sugar
2 bananas, overly ripe and smashed
2 large eggs
2/3 cup of milk
6 tbsp unsalted melted and cooled butter
1/2 cup unsweetened applesauce
1 tbsp cinnamon
1 1/2 cup of frozen blackberries slightly thawed and drained (or any other frozen berry of your choice)
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tbsp butter
2 tbsp light brown sugar
1) Preheat the oven to 400 deg Fahrenheit
2) Grease muffin pan (12 cup)
3) In a large/medium sized bowl, sift together dry ingredients: flour, baking powder and salt.
4) In a mixer, mash together bananas, milk, eggs, apple sauce and cooled butter.
5) Slowly add in dry ingredients and beat on low.
6) Fold in frozen berries gently…be careful not to over mix.
7) Spoon the batter into a greased muffin pan.
8) Make Streusel Mix: In a medium bowl, mix together flower and cinnamon. Cut the butter into small pieces and mix until it is a breadcrumby like consistency. Stir in sugar.
9) Spoon streusel mix on top of muffin batter.
10) Bake for about 20 minutes until a pretty brown.
11) Share and Enjoy!
Please do me a favor and go make these. I mean, you can always use a little summer in the fall. 🙂