Sunday, August 28, 2011

Banana Pumpkin Muffins w/Optional Crunchy Tops

I made this recipe up after hearing a friend make something like this, but with eggs. My challenge was to make them as moist and lifted as the eggy ones. These turned out so tasty, moist and lovely. My husband hates bananas, yet he thoroughly enjoyed these. I will make them again!

Preheat oven to 350 degrees F. Prepare muffin tins by placing paper into them or greasing them. This recipe makes approx. 18 muffins.

Sift together dry ingredients (sugar will go in wet ingredients below) in a large bowl and set aside:
2 cups flour
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
a dash of ground cloves

Mash 3 very ripe bananas in a bowl and add
1 Tbsp lemon juice
1 cup canned organic pumpkin
1/3+ cup melted coconut oil
1/4 cup water
1 tsp vanilla extract
1 cup sugar

Mix well and gently fold wet into dry ingredients until just moistened. Do not overmix. Spoon gently into prepared muffin tins. If you want crunchy tops, follow the next step, otherwise, skip over it and see baking instructions below.

Crunchy tops:
1 cup packed brown sugar
1/4 cup flour
3-4 Tblsp melted butter

Mix all topping ingredients together in a small bowl until the mixture turns into a crumb-like texture and press about a tablespoon of the topping into the top of the uncooked muffins.

BAKE: 350 for 25-30 minutes. Mini muffins, check after 10 to 15 minutes. When the top puffs back up when gently pressed, they are done.


© 2012, Miriam Mason