They were a hit with toddlers and parents alike when I brought them to Sunday School so I thought I’d share the recipe! The ones pictured have a candied pumpkin seed topping that I experimented with the other day (the seeds were soaked, then sauteed in honey and coconut oil). It was pretty yummy!
Banana or Blueberry Crumb Muffins
from Lindsay Edmonds at www.passionatehomemaking.com.
You can use fresh or frozen bananas, just thaw and mash up!
1 1/2 cups whole wheat flour (spelt recommended)
1 teaspoon baking soda
1 1/2 teaspoon non-aluminum baking powder
1/2 teaspoon salt
3 bananas, mashed
1/2 c honey
1 egg, lightly beaten
1/3 cup butter or coconut oil, melted (or replace with half applesauce)
2 Tbsp whole wheat flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/4 cup sucanat, optional
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full (Definitely fill all 12, otherwise they will overflow).
Optional: In a small bowl, mix together 1/4 cup sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. I normally just sprinkle with cinnamon and a little rapadura.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Blueberry Variation: Replace bananas with 1 cup of fresh or frozen blueberries and 3/4 cup applesauce.
Soaking method: Mix the flour, half a cup of honey, the melted butter, and 2 T of kefir. Add a few Tbsp of raw milk. Now the next day add the rest of the ingredients!