But that would then mean less cake in the house. This is not a win/win situation.
I'm sorry for what I said when I was hungry and all there was in the house was fruit. Sometimes, that is not an option. Today, case in point - I had risotto for breakfast. You can judge me, I don't mind. It was delicious.
These muffins are pretty damn good though. You can thank Tessa Kiros, as her recipe for banana bread is an absolute staple - and is the most forgiving recipe I've got. You can substitute just about anything - trust me, I have, and it always works. I even buy the crappy old bananas from IGA when they're on special, to make this. It works as bread, cake or muffins, just adjust the cooking time accordingly. This recipe is adapted from Kiros' recipe from her Apples for Jam cook book.
This breads more-ishness is enhanced by the addition of a seeded crumble spooned on top before baking. This is very versatile, you can use seeds like I did, or nuts, change the sugar, whatever. It adds a buttery crunch to the soft muffins and elevates it into something much more special.
Banana Crumble Muffins
Makes 12 medium/large muffins.
1 cup brown sugar
3 or 4 ripe bananas
1 tsp vanilla extract
2 tsp ground cinnamon
2 cups flour
2 tsp baking powder
Pinch of salt
1/4 cup sugar
1/4 cup flour
Handful of pepitas/sunflower seeds
Preheat the oven to 180C, and prepare a 12 hole muffin tin.
1) Cream the butter and sugar together, then add the bananas in chunks to the mixer and beat until combined.
2) Add the eggs, vanilla, cinnamon, and mix gently until combined.
3) Pour the flour, salt and baking powder in and mix gently until combined again.
4) In a seperate bowl, place all the ingredients for the crumble mix, and combine with your fingertips until you achieve a sandy consistency - lumps are fine!
5) Divide the mixture evenly into the prepared muffin tin, and cover each muffin with some of the crumble mixter, before placing in the oven to cook for 15-20 minutes, or until a skewer comes out clean and the tops are golden.