I have fond memories of muffins. If ever we had muffins for breakfast when I was young, I knew that my mom was in a good mood. My wonderful mother always preferred to leave the cooking in my dad's very strong and capable hands. Every now and then (especially if it ever rained) she would bake something yummy like soft pretzels, chocolate chip cookies, banana bread or lemon poppyseed muffins. I made these muffins this past week and knew she would love them.
Banana Apple Crumb Muffins
1/4 cup Butter, softened
1/4 cup Banana, mashed (about 1 banana)
1/4 cup Apple Sauce
1/4 cup Granulated Sugar
1/4 cup Brown Sugar
1 Egg
1 tsp Vanilla
1 Apple, shredded (about 1/2 cup)
1 1/2 cups Flour
1/4 cup Rolled Oats
1/2 tsp Cinnamon
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
1/4 cup Almonds, chopped
Crumb Topping
1/4 cup Brown Sugar
1/4 cup Rolled Oats
1/4 cup Butter, cut into small chunks
1/4 cup Flour
1/2 tsp Cinnamon
1/4 cup Almonds, chopped
Preheat oven to 350. Mix butter and banana together. Add in apple sauce, both sugars and mix well. Beat in egg and vanilla, then add the shredded apple. Fold in the dry ingredients until everything is just incorporated. In a separate bowl combine all ingredients for the topping. Spray and fill muffin tins 3/4 full of batter, then top with the crumb mixture. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Makes 1 dozen.
