BANANA CRUMB MUFFINS
The sun’s shining brightly , the outdoors are calling….what better way than baking these round little darlings which are a picture of simplicity and a snap to make.Which kid does not like a moist treat shaped like a cupcake? So here, I was baking these banana crumb muffins, listening to the birdsongs outside the window in the early hours of the morning .For those of us who run out of ideas for breakfast, this is perfect to grab and go,even on those rushed mornings.
Muffins or quick breads as they are called are individual sized and can be sweet or savory.They are baked immediately after the ingredients are mixed,there is no need to wait for the leavening to occur because they rise during baking,hence relatively quick to bake.
The almost browned ripe banana stared at me from the fruit bowl,clearly reflecting the temperature change outdoors, the temptation to try out these banana muffins which has been on my to do list was too strong, so mixing bowl in hand,added one ingredient after the other and there it was sitting pretty within minutes.Enjoy these Banana Crumb Muffins with their golden brown crusts,moist texture and sweet flavor.They make for perfect breakfast, after school snack or a lunch box treat.Relish the outdoors, while the weather allows, with this easy to pack muffins on the go.
Ripe Bananas- 3
Vanilla extract- 2 tsp
Melted butter(Ghee)- 1/2 cup
All purpose flour- 2 1/4 cup
Brown sugar-1 cup
Baking powder- 2 tsp
Cinnamon powder- 1/2 tsp
Salt- 1/2 tsp
Rice crackers- coarsely powdered for the topping
1.Beat the eggs along with the other wet ingredients .
2.Mix the dry ingredients together & add it to the wet ingredients.
3.Now beat the wet & dry ingredients together .
4.Pour into paper bowl lined muffins cups , after topping them with coarsely powdered rice crackers .
5.Bake it for 20- 25 minutes, in a preheated oven( 350 degrees for 10 minutes).
5.Stick a toothpick in to check if they are done, if the toothpick comes out clean they are ready to be taken out of the oven.
6.Place them on a cooling rack for 10 minutes, then serve or pack to go.Can also be frozen for later use.Enjoy.