Banana and Cinnamon Muffins with Graham Cracker Topping !

Tilbake til oppskriften på norsk !

We often have som left over riped bananes we dont like to eat, and thats the case for this recipe too. Some love  when the bananas are very ripe, I like mine best when the peel is slighty greesn in color.
… But when they are used in baking, they should wery ripe . When the peel l starts to get brown spots and become thin and flabby, the banana inside is perfect for a cake.

This portion, yeld 9 large muffins baked in a XL muffin tray or
12 large muffins baked in a  M muffin tray.

Topping:

• 1.7 oz (50 gr) sugar
• grated peel of 1 lemon
• 1 tsp cinnamon
• 1.7 oz (50 gr) crushed graham crackers
• 1.25 oz (35 gr) melted butter

Melt the butter in a saucepan and set it aside.
Mix together remaining ingredients in a bowl and set aside.

Muffin Batter:

• 1 large ripe banana
• juice from 1/2 lemon
• 2 eggs
• 4.6 oz (130 gr) sugar
• 3.5 oz (100 gr) brown sugar
• 1 C (2.5 dl) butter milk
  
• 2.1 oz (60 gr) melted butter
• 4 Tbsp canola oil
• 12.5 oz (350 gr) flour
• 2.5 tsp baking powder
• 0.5 tsp  baking soda
• 1.5 tsp cinnamon

* If you don`t have buttermilk, you can easily make it yourself in only 10 minutes. Have the right amount of milk from the recipe in a bowl and add 3 Tbsp freshly squeezed lemon juice. Let it rest on the couther for 10 minutes.

Then it time to make the muffins

Start by mash the banana and stir in the squeezed lemon juice, set  aside.

In a large bowl mix all dry ingredients except sugar and brown sugar. Set aside.

Melt the butter in a saucepan and remove it from the heat. add buttermilk and canola oil. Set aside .

In a small  bowl, whip eggs, brown sugar and sugar until slightly fluffy.

Pour in milk mixture and whip until well combined.

Pour the egg and milk mixture into the flour,  all at once, and whip until just  incorporated. Your muffins will have the best texture if the batter is not ower worked.

The batter looks smooth  with a few lumps!

Fill muffin liners  half full with batter. You can sprinkle on  some chocolate chips, nuts or raisins in the muffins, if you like.

Fold  the mashed banana into the remaining  batter .

Fill  the banana mixture on top of the batter in the liners, until just under the edges .

Poure  the melted butter into  the biscuit crumbs and sprinkle a good layer topping on top of eash miner. You can gently press the topping slightly into the batter, if you want.

Bake in the lower section of the oven at 410 F (210 C) degrees for 20 – 25 minutes, until they bouce back to when pressed lightly on top.

Cool on a wire rack and enjoy!

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This is the last recipe  for the muffins I gave to my son’s camping trip and I hope you will enjoy them as mush as we did.

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