I mentioned last week that I was planning to make these for Shabbos breakfast for the kids, but my mom surprised us by bringing over some cold cereal, so I didn’t end up making them after all.   I don’t usually share recipes until after I’ve tried them out and they’ve been successfully received by the family, but since Yael asked for it, here it is!

Banana Crunch Muffins

• 1 1/2 c. flour
• 1 t. baking soda
• 1 1/2 t. baking powder
• 1/2 t. salt
• 3 bananas, mashed
• 3/4 c. sugar
• 1 egg, lightly beaten
• 1/3 c. butter, melted

Mix all of the dry ingredients, then mix all of the wet ingredients in another bowl.  Combine both mixes, combining until just mixed.  Put in an muffin pan.

Then – Topping:

• 2 T. flour
• 1/8 t. cinnamon
• 1 T. butter
• 1/4 c. sugar (optional)

Combine all of the topping ingredients, and sprinkle on top of the muffins.  Bake at 375 degrees for 18 – 20 minutes.

Alternatives:

 – For the topping, you can substitute sliced almonds – that’s what I’d do. 

– If you’d like to use this basic recipe to make blueberry muffins, then replace the bananas with 1 c. blueberries and 3/4 c. applesauce. 

 I’d also use whole wheat or spelt flour, and substitute sucanat for the sugar.

Avivah