Go Banana! Warm Banana-Almond Muffins with Brown Sugar Topping & The Story of a Broken-Hearted Muffin Lady

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banana almond muffins with brown sugar topping

Oh, muffin.  So many people adore you, my brother and father included.  They eat you for breakfast with their coffee.  They grab you on the go when they’re hungry or in a rush.  My dear coworker, Pat, treats everyone at work to a batch of you almost every Friday.  And let’s face it, you’re very versatile and easy to bake.  But I have to say it: I’m Deb and I have a love-hate relationship with you, THE MUFFIN.  *GASP*  Dun-dun-dun!

I know, you’d never know it from following Ate by Ate.  While I certainly don’t yak about muffins the way I do cupcakes or macarons, I do squeal over the cutie-patootieness of mini muffins (I even love saying mini muffin!) and I’ve posted a handful of tea muffin recipes over the years in a variety of flavours.  So what’s the deal?  I love homemade muffins but turn my nose up at store-bought ones.  There.  I said it.  I’m a muffin snob.

banana almond muffins with brown sugar topping

Which I know sounds confusing because every muffin was technically baked by somebody even if the batter was mixed by machinery.  But let’s be real.  I know we’ve all come across those horrendous muffins that look as though they’ve been pumped with steroids, that ooze grease when you give them a poke, that taste like cardboard (um, not that I know what cardboard really tastes like, but humour me and imagine it), and have no love, no character to them.  Those are the muffins that have turned me away all these years and to this day they still make me wary.

So much so that I even unintentionally declared it in public.  Oh yes.  I will never forget the day I broke a woman’s heart over a pack of muffins.  Long story short, I was grocery shopping with mumsie.  As we were browsing the bakery and baked goods, mumsie asked, “do you want some muffins?” to which I replied very forcefully and loudly, “EW, NO!  MUFFINS ARE FATTENING!”  Mumsie’s eyes and mouth widened in mortification as she smacked my arm and cried, “DEBRA!”  I scoffed, “what?”  “That woman was so happy looking at those muffins and you ruined it for her!”

Apparently I had destroyed a nearby shopper’s outlook on muffins with my unintentional outburst as said shopper immediately dropped the pack of muffins she was holding like a hot potato and scadaddled out of there.

Oops.

banana almond muffins with brown sugar topping

banana almond muffins with brown sugar topping

To that nice, innocent woman who was looking at muffins that day: I am sorry.  To make it up to you, here is a fab recipe I adapted from allrecipes.com.  They are banana-almond muffins with brown sugar-cinnamon-almond topping and they are moist and delicious and I hope they make you happy.  With homemade muffin love, Deb.

Recipe for Banana-Almond Muffins with Brown Sugar-Cinnamon-Almond Topping (adapted from the Banana Crumb Muffins recipe from allrecipes.com)

Makes 12 muffins

Ingredients: Muffins

  • 1-1/2 cups all-purpose flour
  • 1/2 cup ground almonds (*Deb’s Note: this was my special addition!  The original recipe does not call for ground almonds)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 4 bananas, mashed (*Deb’s Note: the original recipe called for 3 bananas; I had 4 in my kitchen so I just used up all 4)
  • 3/4 cup granulated sugar
  • 1 egg, beaten
  • 1/3 cup vegetable oil (*Deb’s Note: the original recipe called for butter but I didn’t feel it was necessary to use butter so I substituted vegetable oil and it worked out perfectly)

Ingredients: Topping

  • 1/4 cup sliced almonds
  • 2 Tbsp. brown sugar
  • 2 tsp. cinnamon

banana almond muffins with brown sugar topping

Directions

  • Preheat oven to 375°F.  Lightly grease 12 muffin cups or line with paper liners.
  • In a large bowl, mix together flour, ground almonds, baking soda, baking powder, salt, cinnamon and nutmeg.  In another bowl, beat together bananas, sugar, egg and vegetable oil.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.
  • In a small bowl, mix together sliced almonds, brown sugar and cinnamon for the topping.  Sprinkle topping over muffins.
  • Bake for 18 to 20 min. (*Deb’s Note: the original recipe called for 18 to 20 min.; I baked mine for 17 min. and they turned out fine), or until toothpick inserted into centre of muffin comes out clean.

*****

Recipe adapted from allrecipes.com.  The original recipe, Banana Crumb Muffins, can be accessed HERE.

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Tutti Fruitti Breakfast Muffins – Flourless, Gluten-Free, Banana Almond With Dried Cranberries and Pineapple!

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Happy new year, everyone!  I hope everyone is well-rested from the outings, parties, and holiday madness in general.  I had myself a relaxing new year’s eve going out for frozen yogurt with my family, picking up some snazzy scrapbooking materials on mega sale, and stuffing myself with pesto pizza before settling in for some good old-fashioned new year’s eve tv watching.  Low key, but delicious, just the way I like it!  And here we are almost two days into 2012 with a whole year of fun things and opportunities ahead of us. 

Even though I’m looking forward to so many things in the next little while (I have a scrapbooking supply shopping trip in the works and some upcoming winter markets I’m excited about!), I’m really sad that Christmas and the holidays are over.  I know it’s because my holiday hoopla festivities got off to a late start this year and I feel like it passed by way too fast.  My Christmas and holiday clock is still ticking and I have an abundance of energy that I need to channel to the point where I still want to fill Christmas cookie boxes and buy Christmas scrapbook paper!  I was the one having fun Christmas shopping after Christmas!  If anything, I can tuck away all the Christmas ideas and things I didn’t get around to enjoying in 2011 and save them for 2012.

A new year means a fresh and clean slate and that means noshing on leftovers and using up some ingredients that need to be eaten pronto.  We had some super ripe bananas in the kitchen and because I accidentally bought one too many bags of ground almonds (which I told you all about here), it was the most opportune time to do some baking!  Enter a fresh batch of baked goods for the first day of 2012: flourless, gluten-free banana almond nutmeg breakfast muffins with dried cranberries and pineapple!  It’s the first time I’ve ever baked anything flourless and I was super excited to bake something entirely out of ground almonds.  Not to mention I was giddy over mashing bananas – it’s very therapeutic and fun! 

I had to convert almost all the measurements from the original recipe though because they were in grams as opposed to cups and spoon measurements and I improvised and changed things up a little when it came to the ingredients, but lucky for me, the muffins turned out AMAZING!  The original recipe doesn’t have much sugar in it and for good reason: the dried fruit is deliciously juicy and sweet in these muffins and the texture of the ground almond cake is wonderfully soft and moist.  It’s incredibly moist banana cake and they smell divine!  These muffins are definitely the kind you want to enjoy every morning with some almond milk or yogurt.  This was one yummy way to celebrate the first day of the new year!

Recipe for Flourless, Banana Almond Muffins With Dried Fruit and Nutmeg (yields 12 muffins)

Ingredients

  • 6 tablespoons butter, softened at room temperature (3/4 of a stick)
  • 2 cups ground almonds
  • 3 ripe bananas, mashed
  • 1/2 cup dried cranberries or other dried fruit (I only had 1/4 cup, so I used chopped dried pineapple to fill in the rest)
  • 2 eggs, beaten
  • juice from 1 whole lemon
  • 1 tablespoon maple syrup (pure maple syrup does not have gluten in it, but check the label of your syrup just to be sure if you are making these for those who have celiac disease or who are gluten-intolerant)
  • 2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract (pure is best, but again, check the label to make sure there is no gluten)
  • 1/2 teaspoon ground nutmeg
  • cinnamon sugar (optional; 1/8 cup granulated sugar with 1/2 tsp of ground cinnamon)

Directions

  • Preheat oven to 350°F.  Line a 12-cup muffin/cupcake pan (or two 6-cup ones, whatever combination you have) with paper liners and set aside.
  •  Place the softened butter, maple syrup, and beaten eggs in a large mixing bowl.  Using an electric mixer, mix the ingredients together until butter is creamy and eggs and maple syrup are thoroughly incorporated.
  • Mix in the baking powder, then slowly add the ground almonds, occasionally scraping down the sides until everything is combined.
  • Add the lemon juice, nutmeg, and mashed bananas, mixing after each addition.
  • Using a large spoon, fold the cranberries, dried pineapple, or whatever dried fruit you are using, into the batter.  Spoon the batter into the paper-lined muffin tin, filling each cup to the top.  If you are using cinnamon sugar (like me!), sprinkle the cinnamon sugar on the tops.
  • Bake in the oven for 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.  When the muffins are cool enough to handle, transfer to a wire rack to continue cooling.  Keep in a dry, airtight container.

*****

Recipe adapted from Banana, Cranberry, and Nutmeg Ground Almond Muffins on Calorie Count.