High Altitude Banana Crumb Muffins

Submitted by AKgirlinCO

"As a recent transplant to Colorado, I am working on converting all my recipes to work at High Altitudes. This is my attempt at Banana Crumb Muffins. Enjoy."

 

• Ready In: 35mins
• Ingredients: 16
• Yields: 12 Muffins
• Serves: 12

ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon nutmeg
• 3⁄4 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 3 bananas, mashed
• 1⁄2 cup white sugar
• 1⁄4 cup brown sugar
• 1 eggs, lightly beaten or 1/4 cup Egg Beaters egg substitute
• 1⁄3 cup canola oil or 1/3 cup butter, melted
• 1 teaspoon vanilla extract

• Topping

• 1⁄3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1⁄4 teaspoon ground cinnamon
• 1 tablespoon butter

directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
2. 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, vanilla & melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour, cinnamon & nutmeg. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Reviews

[wendyclairmont]

Made at 8800 feet. Used THC oil, amazing!!

 

[Amanda R.]

Quite possibly the best thing I have baked since moving to Denver (5280 ft)!

 

[Betsy T.]

Delicious!! I have made them twice, perfect!! At 3800 FT high desert. Thank you for converting this.

 

[Natalie O.]

We made these at 8,300ft and they turned out great! They leavened perfectly and were very moist. Love that they don’t have nuts so my son can take them to school. I only used half of the crumble topping to cut the sugar a bit and I doubled the spices in the batter because I really enjoy tasting the spices.

 

[Lori M.]

I made these yesterday at 6200’ and they turned out perfect! I’ve tried lots of banana bread/muffin recipes at this altitude and they always sink in the center. This is a keeper!! Thank you!