Monday, January 9, 2017
Bakery Style Banana Muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12-15 regular muffins
Serving Size: 1 muffin
Adapted from King Arthur Flour's Banana Muffins
4 ounces cream cheese, softened
1 large egg
¼ cup vegetable oil
1 1/2 cups mashed banana; 3-4 medium bananas
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup oat bran
1 1/2 cups All-Purpose Flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/3 cup Cinnamon Flavor Bites (optional, from King Arthur Flour, if you use these, reduce cinnamon to 1/4 teaspoon)
¼ cup brown sugar
1/4 cup old-fashioned rolled oats
2 tablespoons All-Purpose Flour
2 tablespoon cold butter
1] Preheat oven to 375 degrees F. Line regular sized muffin pan with cupcake liners or spray with non-stick cooking spray.
2] In a medium bowl mix the cream cheese, egg, oil, bananas, sugars, oat bran, and cinnamon flavor bites (if using). Mix well with a whisk. Let sit for 10 minutes.
3] While waiting, mix together the brown sugar, rolled oats, and flour for the topping. Using your fingers or a fork, work the butter in until it is crumble and there are no large chunks of butter left.
4] In a separate bowl whisk together the flour, baking powder, salt, nutmeg, cinnamon, and baking soda.
5] After the banana mixture has sat for 10 minutes, mix in to the dry ingredients and stir until just combined.
6] Scoop into the prepared muffin tin and fill about 2/3 to 3/4 of the way full. Top with some of the topping mixture.
7] Baking in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let rest in pan for 5 minutes before removing.
Don't worry if the cream cheese won't incorporate all the way, little pieces are fine, and are delightful in the final muffin.