Try out this recipe for Brown Sugar Banana Muffins this weekend!
Recipe by Mimi Council.
Brown Sugar Banana Muffins
Makes 12
Batter
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
Topping
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!