Adapt Something – Banana Muffins

“Take a recipe that you really enjoy and feel confident making and change it around.”

~Alton Brown
Banana Muffins

Banana Muffins

Prep:

  • Preheat oven to 350 degrees
  • Have all your ingredients at room temperature
  • Liberally grease muffin pan (I used grapeseed oil)
  • Read entire recipe before starting.. some ingredients are not bulleted

Mix together in a medium bowl and set aside:

  • 3 cups all-purpose flour (I used King Arthur unbleached)
  • 1 1/2 Tablespoons Baking Powder
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon

Cream in a large mixing bowl, with electric mixer:

  • 1/2 cup butter
  • 1/2 cup sugar (I used organic cane sugar)
  • 1/2 cup brown sugar (I used premium pure light brown sugar)

Add:

  • 2 eggs, one at a time, and mix well, after each
  • 1/2 cup half and half

Fold in the flour mixture. Do not over mix. When almost combined add 1 cup mashed banana. (My two bananas were a tiny bit short of one cup. I added whole milk vanilla yogurt, to the banana, to equal one cup.)

Scoop into 12 muffin cups, approximately 1/3 cup of batter

Topping (Cream together with a fork):

  • 1/2 cup brown sugar (I used premium pure light brown sugar)
  • 1/4 cup all-purpose flour (I used King Arthur unbleached)
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons room temperature butter

Liberally top muffin batter with topping, pressing slightly into each muffin

Bake 350 degrees, for 22-24 minutes (lightly browned)

Glaze (Drizzle over each muffin, while still warm):
3 ounces cream cheese
1 cup confectioners sugar (I used organic powdered sugar)
2 teaspoons half and half (You can use milk. I already had the half and half out.)

I adapted this from my Pumpkin Muffin Recipe, which is only different by adding 1 cup pureed pumpkin, in place of the mashed banana.

Semi-disaster:
I had Girlie grease my pan, so I don’t know if the reason the banana muffins stuck in the pan, was because she greased the muffin pan less than I do, or if they will just stick more than the pumpkin muffins. As you can see, in the photos, many of the muffins became tops and bottoms, when removed from the pan.

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Adapt Something – Banana Muffins

“Take a recipe that you really enjoy and feel confident making and change it around.”

~Alton Brown
Banana Muffins

Banana Muffins

Prep:

  • Preheat oven to 350 degrees
  • Have all your ingredients at room temperature
  • Liberally grease muffin pan (I used grapeseed oil)
  • Read entire recipe before starting.. some ingredients are not bulleted

Mix together in a medium bowl and set aside:

  • 3 cups all-purpose flour (I used King Arthur unbleached)
  • 1 1/2 Tablespoons Baking Powder
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon

Cream in a large mixing bowl, with electric mixer:

  • 1/2 cup butter
  • 1/2 cup sugar (I used organic cane sugar)
  • 1/2 cup brown sugar (I used premium pure light brown sugar)

Add:

  • 2 eggs, one at a time, and mix well, after each
  • 1/2 cup half and half

Fold in the flour mixture. Do not over mix. When almost combined add 1 cup mashed banana. (My two bananas were a tiny bit short of one cup. I added whole milk vanilla yogurt, to the banana, to equal one cup.)

Scoop into 12 muffin cups, approximately 1/3 cup of batter

Topping (Cream together with a fork):

  • 1/2 cup brown sugar (I used premium pure light brown sugar)
  • 1/4 cup all-purpose flour (I used King Arthur unbleached)
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons room temperature butter

Liberally top muffin batter with topping, pressing slightly into each muffin

Bake 350 degrees, for 22-24 minutes (lightly browned)

Glaze (Drizzle over each muffin, while still warm):
3 ounces cream cheese
1 cup confectioners sugar (I used organic powdered sugar)
2 teaspoons half and half (You can use milk. I already had the half and half out.)

I adapted this from my Pumpkin Muffin Recipe, which is only different by adding 1 cup pureed pumpkin, in place of the mashed banana.

Semi-disaster:
I had Girlie grease my pan, so I don’t know if the reason the banana muffins stuck in the pan, was because she greased the muffin pan less than I do, or if they will just stick more than the pumpkin muffins. As you can see, in the photos, many of the muffins became tops and bottoms, when removed from the pan.

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