A super-moist banana muffin recipe, sweetened with very ripe bananas and much-reduced sugar, topped with a 'streusel' mix of toasted nuts and cinnamon. A real treat for breakfast or an afternoon snack — maybe deserve a spot on a Mother's Day menu?
Who’s noticed how food companies put sugar in everything nowadays? No wonder nutrition experts say our country has developed a severe sugar addiction!
Before Christmas, I experimented with draconian cuts in the sugar portions in cakes and cookies, muffins and scones.
My friends call these cuts 'Alanna-sizing' a recipe: a fifty- percent reduction in sugar is a reliable start though as you’ll see from BANANA STREUSEL MUFFINS, more can work as well.
Yes, there is a taste difference. But a positive one!
Without overwhelming sweetness, banana muffins taste like banana and pumpkin coffeecake tastes like, well, pumpkin.
So adjust your own favorite recipes and let me know how it goes over in your family. If yours is amazed as mine, we’ll break the addiction, family by family, town by town.
I promise, you won't miss all the sugar in this recipe for Banana Streusel Muffins. They are still surprisingly sweet, my goodness, how over-the-top sweet the original muffins must have been. Still, they are definitely 'muffins' and not 'cupcakes'.
And talk about moist! Even (accidentally) left uncovered on the counter for 24 hours, they were still as moist and delicious as straight out of the oven.
RECIPE for BANANA STREUSEL MUFFINS
Time to table: 45 minutes
Makes 12 regular-size muffins
- 1/2 cup butter, warmed to room temperature
- 1/4 cup sugar (reduced from 3/4 cup)
- 1 large egg
- 1-1/2 cups mashed banana (from about 4 very ripe bananas or 'black' bananas)
- 3 tablespoons low-fat buttermilk
- 1-1/2 cups flour, fluffed to aerate before measuring
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/4 cup brown sugar (reduced from 2/3 cup)
- 1/2 cup chopped toasted pecans or walnuts
- 1 tablespoon cinnamon
Preheat oven to 350F.
MUFFINS Cream butter and sugar in a mixing bowl with an electric mixer. Add egg and combine well. Add mashed banana and buttermilk and combine well. Separately, stir together dry ingredients and combine with butter mixture until just combined (see TIPS). Spoon evenly into 12 regular size lightly buttered muffin tins. Use back of spoon to slightly flatten muffin tops.
STREUSEL Mix streusel ingredients and spread evenly over muffins.
Bake for about 25 minutes. Let cool 5 minutes, remove from muffin tin.
If you'd like to cut a few more calories, use only half or two-thirds of the streusel ingredients.
This column was originally published in print in 2004 and online for the first time in 2010.
This is such a great little muffin recipe. I love how the banana flavor really comes through, also how the muffins stay so moist!
More Recipes for Very Ripe Bananas
More Muffin Recipes
Shop Your Pantry First
© Copyright 2010 Kitchen Parade