I’m glad everyone found humor in our morning routine and Mr. Prevention’s idea of Project Runway.
I thought of one other thing that Mr. Prevention does that drivea me up a wall. When I declare a “leftovers night”, this translates to, I’m-going-to-be-sneaky-and-throw-in-a-frozen-pizza-while-Nicole-works-out. Nevermind the fact that we had leftover Pizza Tacos (recipe coming!), salmon with creamy Russian dressing, Chicken Marsala Risotto, and homemade tomato soup with homemade cornbread that had to go.
He likes leftovers, but he loves pizza. What is a woman to do?
Last night was leftover night. I finished off a bit of three different items while he demolished 3/4ths of a frozen pepperoni pizza. Typical. Except he usually eats the WHOLE pizza.
But, I didn’t stay out of the kitchen completely…I made muffins..these muffins. They smelled so good that Mr. P nearly burned himself pulling one from the muffin tin seconds after exiting the oven. The smell these muffins sent wafting through the house…heavenly.
The breakfast swap paired me up with Lishie of DeLish and these Banana Crumb Muffins. I was pumped!
If you’re a reader of this blog, you know I adore muffins. They are so versatile for breakfast, snacks, and even dessert in my book. Muffins are very resilient and stand up to modifications, say…to make them healthier 😉
Of all my muffin endeavors, I don’t believe I’ve ever made a muffin with a crumb topping. That’s disappointing since I now know that adding that little bit of sugar and butter takes a muffin to a whole new level. Crumb topping makes that breakfast item seem like dessert…and I’m ALL about that.
Banana Crumb Muffins adapted from DeLish, originally from All Recipes
1 1/2 cups whole wheat pastry flour or white wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
1/4 cup sugar
1 egg, lightly beaten
1/4 cup canola oil
1/4 cup brown sugar
2 Tbsp whole wheat pastry flour or white wheat flour
1/4 tsp ground cinnamon
1 Tbsp unsalted butter
Preheat oven to 375 F. Line a muffin tin with 12 muffin papers.
For the muffins, combine flour, baking soda, baking powder & salt in large bowl whisking to blend.
In separate bowl beat or whisk together bananas, sugar, egg and oil.
Stir banana mixture into the flour mixture just until moistened — do not over stir. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour & cinnamon for the crumb topping. Cut in butter with a fork until mixture is coarse crumbs. Sprinkle over muffins.
Bake for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.
Yield: 12 muffins.
Nutrition Information (per muffin): 171 calories; 6.3 g. fat; 15 mg. cholesterol; 242 mg. sodium; 27.2 g. carbohydrate; 2.7 g. fiber; 0.75 g. protein
Result: These were very sweet and very banana-y. 🙂 I swapped out whole wheat pastry flour for the all-purpose and used canola oil and less of it, in place of the butter. I also cut the sugar by 2/3rds. The crumb topping is a real treat and for 171 calories…a steal! Enjoy!
Happy Friday! Like my muffin and banana smiley? 🙂
Be sure to check out all the other breakfast swap recipes!