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Banana Muffins

Have you got leftover bananas rotting on the counter? This is a delicious and quick alternative to the ubiquitous banana bread baked in a loaf pan. The texture is much finer than a traditional banana bread and for some reason, it’s a much lighter bake, but filling at the same time (well, if you eat two of them in a row, that is. But I’m not naming names.)

The recipe, from King Arthur Baking, says it makes 12 muffins, but I got 11. When I originally made it, I thought the recipe omitted baking powder, so I added 1/2 teaspoon, since it said they don’t rise very much. On a later reading, I realized the original recipe does indeed include baking powder — a full 2 teaspoons, which is not really necessary. They rose beautifully even with only 1/2 teaspoon baking powder.  I didn’t have the oat bran called for in the recipe, so I took some old-fashioned oats and whizzed them in the blender to break up the texture. It worked perfectly.

Serve with a cup of espresso or a pot of tea and bite into the crispy, crunchy topping. You’ll won’t miss that banana bread one bit, and you might even find yourself having a second muffin too!

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Banana Muffins
 
Author:
Ingredients
  • Batter
  • ½ cup (113g) yogurt
  • 1 large egg
  • ¼ cup (50g) vegetable oil
  • 1½ cups (340g to 369g) mashed banana, 2 to 3 large bananas
  • ¾ cup (149g) granulated sugar
  • 1 cup (113g) oat bran (I used old-fashioned oats that I whizzed in the food processor)
  • 1½ cups (177g) King Arthur Unbleached All-Purpose Flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon nutmeg
  • Topping
  • ¼ cup (53g) brown sugar
  • ¼ cup (23g) old-fashioned rolled oats
  • 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
  • ¼ teaspoon cinnamon
  • 1 tablespoon (14g) soft butter
Instructions
  1. Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.
  2. (I got 11, not 12 muffins from this recipe.)
  3. Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl.
  4. Whisk together and set aside for 10 minutes.
  5. Whisk together the flour, baking powder, salt, baking soda, and nutmeg.
  6. Work the topping ingredients together until the mixture is crumbly.
  7. Whisk the banana mixture into the flour mixture.
  8. Scoop into the prepared muffin cups, filling them almost full.
  9. Sprinkle muffins with the topping.
  10. Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.
 

Crumb-topped Pumpkin Muffins

Fall is the season for squash of all kinds – pumpkins, butternut, acorn and many other types, and I love them all. Sometimes there can be too much of a good thing however. After making the stuffed pumpkin from my previous post, we finished all the stuffing and some of the pumpkin flesh, but after three days, we were still left with a lot and were bored with eating buttered pumpkin again. Rather than continue to eat it all as a vegetable, I took some of it and whirred it in the food processor to use in these muffins.

I found the recipe on the internet from a website called Celebrating Sweets, and let me tell you, the muffin part was delicious and a great way to use up some of the leftover pumpkin, but that crumb topping — oh my. It just took the muffins to a new level. I think I’m going to keep cooking up more pumpkins just to have the leftover for these muffins. Or maybe I’ll just buy a can of pureed pumpkin instead and make it easy on myself. I may pour the batter into a cake tin and make this as a cake next time.

Hope you all have a wonderful Thanksgiving!

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Crumb-topped Pumpkin Muffins
 
Author:
Ingredients
  • FOR THE CRUMB TOPPING:
  • 2 tablespoons granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 4 tablespoons unsalted butter melted
  • scant ½ cup all purpose flour
  • FOR THE MUFFINS:
  • 1½ cups all purpose flour see note
  • 2 teaspoons ground cinnamon or pumpkin pie spice
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ⅔ cup light brown sugar
  • ⅓ cup canola, vegetable or melted coconut oil
  • 1¼ cups canned pumpkin puree
  • 1 teaspoon vanilla extract
  • FOR THE CINNAMON ICING:
  • Cinnamon icing:
  • 5 tablespoons powdered sugar
  • 1-2 teaspoons milk more, if needed
  • ⅛ teaspoon ground cinnamon
Instructions
  1. FOR THE CRUMB TOPPING:
  2. In a medium bowl, combine sugars, cinnamon, salt, and melted butter.
  3. Whisk until combined.
  4. Add flour, and stir until the flour is combined.
  5. Set aside.
  6. FOR THE MUFFINS:
  7. Preheat oven to 350°F.
  8. Grease a 12 cup muffin tin, or line with paper liners.
  9. In a medium bowl, combine flour, cinnamon/spice, baking soda, baking powder, and salt.
  10. In a large bowl, whisk eggs, brown sugar, oil, pumpkin puree and vanilla, until combined.
  11. Add flour mixture, and stir until combined (I use a rubber spatula), being careful not to over-mix.
  12. Divide the batter between 12 muffin cups.
  13. Pinch off small pieces of the crumb topping and scatter them over the tops of each muffin.
  14. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean.
  15. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
  16. FOR THE ICING:
  17. Whisk all ingredients until smooth.
  18. Adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin). Use a small spoon to drizzle icing over the tops of the cooled muffins.