COVID-19 Movement Control – Day 15
1st April. April Fool Day. 1st day of 2nd phase of MCO. I woke up early today.
My sister gave us bananas few days ago and they are ripe already. I decided to make banana muffins for breakfast and share some with family. Really miss all of them, can’t wait to see everyone again. 
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 ripe bananas, mashed
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted or Canola oil
- 1 tbsp vanilla
- 3/4 tsp cinnamon
- Walnuts or Chocolate Chips
Crumb:
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
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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 flour, baking soda, baking powder and salt.
3. In another bowl, beat together bananas, sugar, egg and melted butter.
4. Stir the banana mixture into the flour mixture just until moistened.
5. Add vanilla, nutmeg, cinnamon and walnuts to the mixture.
6. Spoon batter into prepared muffin cups.
7. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
8. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
The crumb topping add another layer of taste and makes these banana muffins scrumptious. These muffins go very well with a cup of English tea.
