It has been nonstop snowing in Mammoth lately. We actually have the most snow out of anyone in North America right now, including Canada. Well, at least that’s what Thea told me today haha. And that is part of the reason I moved here originally, for the snow.
Growing up, we had a ski house in Harbor Springs, Michigan. And we were pretty much locals at Nubs Nob and Boyne Highlands. While it was over four hours away from our home in Kalamazoo, we spent as much time up there as possible. And, we also spent a lot of time in the car - driving. Especially during the winter months when it was snowboard season. My dad even jury rigged a tiny T.V. to plug into our cigarette lighter in the car so we could watch movies on our way up. I think we had only a few movies, one of them being Billy Madison. I know that entire movie by heart, I can recite every line I've watched it so much thanks to these trips.
A big part of driving is also road snacks. Especially when you're watching movies in the car! We all had our favorites, while one of mine was animal crackers - my brother was obsessed with banana muffins. So, I’ve definitely had my fair share of them. The other day I was flipping through the channels and saw Billy Madison, so I stopped. I watched the movie for a little bit, reciting every single line in my head. And, it made me think to bake some banana muffins...
While cinnamon is usually paired with bananas, I also love adding brown sugar to the flavor profile. In this recipe I used all dark brown sugar and no cane sugar. I also didn’t put anything inside these, just the way my brother would have wanted them. He was never big on chocolate or nuts, though you could add in some semi sweet chocolate chips or walnuts and these would be amazing too. But, for me these are perfect just the way they are because they remind me of winter days snowboarding with my family.
Muffins are something that are pretty quick and easy to make, and you can even stock pile them to just take on the go. These take around 10 to 15 minutes to make the batter, and then all you have to do is bake them. And there’s nothing like a warm breakfast on a cold snowy day. Especially if I’ve already been outside walking Otto or running. It’s so nice to warm up with breakfast.
Brown Sugar Banana Muffins
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic packed dark brown sugar
1 teaspoon organic cinnamon
2 organic large ripe bananas
2 organic large eggs
1/2 cup organic milk
283 grams (2 cups) all natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
127 grams (1 cup) organic all purpose flour
113 grams (1/2 cup) organic dark brown sugar
25 grams (1/4 cup) organic rolled oats
1/2 cup (113 grams) organic salted butter, melted
Method Preheat the oven to 350°F. Line a muffin tin with 12 liners.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cinnamon and bananas. Mix on low until there are no chunks of butter. You’ll still see chunks of bananas, and that’s okay. Add the eggs and milk and mix on low until combined.
In a separate bowl, add the cake flour, baking soda, and sea salt and whisk together. Add the flour mixture to the butter mixture and mix on low until combined.
Fill muffin liners to the brim with batter.
To make the topping: In a medium bowl, add the flour, dark brown sugar and oats and whisk together. Add the melted butter, and combine completely using a spatula.
Using your hands, generously sprinkle the topping on top of each muffin.
Bake for 25 minutes, or until a wooden pick inserted in center comes out clean.
Store in an airtight container.
Gluten Free –Replace the cake flour with 283 grams (1 3/4 cups plus 1 1/2 tablespoons) Organic Perfect Flour Blend. And, replace the all purpose flour with 127 grams (3/4 cup plus 1 tablespoon) Organic Perfect Flour Blend.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!