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.
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Banana Crumb Muffins adapted from DeLish, originally from All Recipes
Muffins:
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
Crumb Topping:
1/4 cup brown sugar
2 Tbsp whole wheat pastry flour or white wheat flour
1/4 tsp ground cinnamon
1 Tbsp unsalted butter
Directions:
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!
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Happy Friday! Like my muffin and banana smiley? 🙂
Be sure to check out all the other breakfast swap recipes!
Be well,
My significant other also has this obsession with “sneaking” frozen pizzas into the house and eating the entire thing. These look delicious, I also need to give the crumb topping a try!
I am SO making this for a little road trip coming up!
OMGoodness, you make ME want to make MY muffins today! LOL So glad you loved them. And I cannot wait to show Gabriel, my tot, your smiley face pic- ADORBS!!!
Haha the last picture made me smile. 🙂
I am fanatical about banana crumb muffins! The bf and I eat them as often as possible – can’t wait to try this!
Looks delicious – I like the smiley face!
I still have a ton of bananas in my fridge from my $1 rack find last week – totally making these this weekend!
LOVE the smile. So behind in blog reading….hope all is well Nicole.
I love muffins too, but only homemade ones really (unless they are from a specific store here in C-bus).
I still haven’t EVER used pasrty flour, can you believe it?! I will one of these days. We sell it in whole wheat at Market District. I always think of you when I see it!
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I know, I love the stuff! 🙂 My mom says I”m a broken record about the whole wheat pastry flour 😉
My boyfriend does very similar things when I suggest we eat leftovers for dinner. Weirdos! I LOVE leftovers. But I also love muffins…and these sound like the perfect thing to wake up to!
We don’t have the same leftover problem since we can’t fit a frozen pizza in our freezer – too full of breastmilk. Although I doubt my husband would be able to find a pizza in our freezer even if there was room. He’s not a good finder.
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Haha, I love it! 🙂
YUM!
I love the topping to these muffins. I made muffins last weekend that I really enjoyed. They are so easy to throw together. I will put this recipe next on my list. 🙂
Yum, crumb topping really makes these special 🙂 We’re opposites – I love pizza and am always trying to get my hubby to go for it and he’s a leftover eating machine!
The muffins sound great!
I LOVE leftovers, but my family not so much, but they are getting better. In the past, when Andy didn’t want to eat leftovers, he’d say, “I’ll just have cereal.” I love savory foods and really can’t relate to that at all…
Have a great week!
I made these on Saturday. I love how simple the recipe is. I didn’t change a thing and they were scrumptious 🙂
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Lizzie, I’m so glad they were a hit! 🙂 I just finished off one last one this morning!
These muffins are great. I chopped up some almonds and mixed them in with the crumb topping. They are still very healthy and the almonds help to regulate insulin, add more protein and good cholesterol.