I then turned the banana bread into muffins and added in some raspberries and a sweet topping. Delicious! Leave off the topping if you want a slightly healthier breakfast. I now get really excited any time I find a collection of browning bananas in our kitchen.
Muffins:
- 1/2 cup butter, melted
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup yogurt
- 2 -3 bananas, mushed with fork
- 1 cup frozen raspberries (fresh work too)
- chocolate chips - optional
Topping:
- 1/3 cup brown sugar
- 2 Tb Flour
- 1/2 tsp cinnamon
- 1 Tb butter
`DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Place
paper linings in 12 muffin cups.
- In a large bowl, stir together the melted butter and sugar.
- Add the eggs and vanilla, mix well.
- Combine the flour, baking soda and salt, stir into the butter mixture until smooth.
- Finally, fold in the yogurt, mushed bananas and raspberries. Spread evenly between muffin cups – I make a dozen large muffins, but you could make 18 smaller ones.
- Make and sprinkle on crumb topping (see below), if using.
- Bake for 30 - 35 minutes, The muffins should spring back when firmly poked. Remove muffins from pan after 5 minutes, and cool on a wire rack.
- In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal, I use my fingers to mush up the butter.
- Spread crumb topping evenly over muffins – yes it’s a lot of
topping!
- Bake as directed above.
