Well, with all the chocolate and candy around here lately, the fruit on the counter got a little neglected. So, what do you do with 3
rotting nicely ripening bananas on the counter? Make Banana Crumb Muffins.
These are perfect for breakfast and delicious for an afternoon coffee break. They have a simple oat crumb and a subtle hint of spice. But, the secret to these is a wee bit of vinegar. Yes, I said vinegar. I find that adding just a small amount to certain baked goods and savory dishes really brings out a brightness to the finished product. It is a real flavor enhancer without leaving any harsh vinegar after taste. So, next time you have some aged bananas on hand, turn them into these Banana Crumb beauties!Printable Recipe
Banana Crumb Muffins
makes 12 standard muffins
1 1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 large bananas, mashed
3/4 cup granulated sugar
1 extra large egg
1/3 cup unsalted butter, melted
1/2 teaspoon vanilla
1/2 teaspoon white vinegar
1/3 cup packed brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon (1/2 oz) cold unsalted butter
1/4 cup rolled oats
Preheat the oven to 375º. Prepare a 12 cup muffin tin.
Place topping ingredients in the bowl a of a food processor and pulse until combined and the butter is in small pieces or place the dry ingredients in a bowl and cut in the butter. Set aside
In a large bowl mix together the flour, baking powder, baking soda, and salt. In a separate bowl stir together the mashed bananas, sugar, egg, butter, vanilla, and vinegar. Add the banana mixture to the dry ingredients and stir until combined. Do not over mix. Fill muffin cups 3/4 full. Sprinkle the topping evenly over the batter. Bake for 20 minutes. Cool for 10 minutes in the pan then remove to a wire rack to cool. Enjoy!