Banana Brown-Sugar Muffins with Crunchy Oat Streusel . . . Definitely Brunch Worthy!

If there's any particular sort of baked good that can reliably remind me of my mom (speaking of Mother's Day), it would have to be anything featuring bananas. Her name was Stella, and she just loved them. The woman must have baked something banana-themed about once a week. Based on the profusion of banana-laced items that flew out of her oven, she could have been the PR gal for Chiquita. I wish I had a dime for every time I caught her humming the Chiquita banana ditty in her kitchen (click that link and you'll see--it's guaranteed to cheer you up if you're feeling cranky).

One of her specialities was a tall banana chiffon cake, baked in a tube pan. She'd cut two even slices, each piece about half an inch thick, and sandwich homemade vanilla buttercream between them. Served up this way, you could hold one of the 'nana-wiches in your hand and neatly munch on it with no need for a fork. It was the ultimate portable dessert. My dad eyes would light up at the sight of them, piled on a cake plate.

It's no surprise that, whenever I find myself in my own little kitchen, vigorously mashing peeled bananas, I'm reminded of her. So in case she's up there listening (and I like to think she's very often listening), I just wanted to say happy Mother's Day, Stella! I love you, will always miss you, and am so grateful you passed on your love of baking to me. And, of course, your love of bananas.

About this recipe . . .
This is my latest simple muffin experiment. I used a combo of white whole wheat flour (which is so much more palatable for a lot of folks, in baked goods like this, than regular whole wheat; whenever I use it, I don't think my family can even tell it's in there) and all-purpose; brown sugar instead of white sugar; canola oil for the fat, instead of shortening or butter; and, I added a crunchy oat streusel to the top. It's a nice muffin--not too cakey, nor too sweet, and bearing no resemblance to a doughnut--that would be quite at home nestled in a napkin-lined basket on a Mother's Day brunch table.

Banana Brown Sugar Muffins with Oat-Streusel Topping
(For a printable version of this recipe, click here!)

Preheat oven to 400 degrees. Line 12 muffins cups with paper liners or use baking spray. (Note: I've taken to doubling the paper liners whenever I make muffins or cupcakes lately. It really seems to help insulate the bottoms from over-browning, a problem that too often plagues me!) 

Ingredients for the streusel:
1/2 cup of cold unsalted butter, cut into chunks
1/3 cup of quick or old-fashioned oats
1/4 all-purpose flour, unbleached
1/4 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1 small pinch coarse kosher salt

Ingredients for the muffins:
2 and 1/4 cups all-purpose flour, unbleached
1 and 1/2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse kosher salt

2 eggs, large
3/4 cup canola oil (or use melted, unsalted butter if you prefer--slightly cooled)
1 cup light brown sugar, packed
1 teaspoon vanilla extract
1/4 cup half & half (or milk)

4 small, very ripe, bananas (or 3 medium size, or 2 large), well mashed

Make the streusel first:

In a medium bowl, whisk together all of the dry streusel ingredients. Using a pastry blender, a fork, or your fingers, cut/press in the butter chunks until the streusel looks evenly lumpy. (The lumps should be no bigger than about the size of blueberries, but you don't need to make them terribly small.) Refrigerate the streusel until you're ready to put it on the unbaked muffins.

To make the muffin batter:

In a large bowl, whisk together all of the dry ingredients.

In a medium bowl, thoroughly whisk together the eggs, oil (or melted butter), brown sugar, vanilla extract, and half & half (or milk). Add the mashed bananas and mix in.

Make a well in the large bowl of dry ingredients, and pour in all of the wet ingredients. Using a rubber spatula or large spoon, stir just until combined, scraping the bowl regularly. There should be lots of lumps (over-mixing the batter will cause tough muffins, so don't get carried away).

Divide the batter evenly into the muffins cups using a portion scoop. Heap the batter up on each one. Sprinkle a generous spoonful of cold streusel on top of each muffin, very gently patting it in as needed to help it adhere.

Bake the muffins on the middle rack of your preheated 400 degree oven for about 10-15 minutes; check them with a toothpick inserted into the center. If it comes out clean, and the muffins are lightly golden on top, they're done. Remove them quickly from the pan, and let them cool on a rack, or serve them warm.

(If you'd like to comment on this post, or to read any existing comments, please click on the purple COMMENTS below!)

Banana Nutella Mini-Muffins . . . It's Never Too Late!

Despite the fact that I completely missed World Nutella Day on February 5th, I figure better late than never, right? I must have been sequestered in a remarkably secluded cave, or just not paying any attention that day to current baking-and-blogging events, because I heard nothing about it until after the fact.

Shocking, I know.

This was unfortunate, because an unopened jar of Nutella--that divinely spreadable combo of hazelnut and chocolate--had been haunting my basement baking cupboard for a quite a few weeks. No ordinary storage space, this small pantry on wheels is a repository of unusual and/or pricey baking ingredients that I'm loathe to let into the general population of food items in my household.

It's where I hoard cocoa nibs, cinnamon sticks, and vanilla beans. Where I protect super-premium chocolate, jars of really good imported jam or citrus curd, and hard to find honeys from the prying fingers of my kids.  It's also where I store exotic and breakable bottles of orange flower water, rosewater, extracts, oils, and sweet liqueurs to use as flavorings. It's just one of several spots here and there in my kitchen, dining room, and basement that house the many and varied accoutrements of my baking obsession--but that little storage spot is the most rarified of them all. It's a wonder I've never thought to padlock it . . . or maybe booby trap the doors . . .

Anyway, I know Nutella's hardly rare and not especially costly, but that lone jar of Nutella was down there because it wasn't quite safe anywhere else. The only options, as I saw it, were to keep that chubby brown jar under house-arrest in the quiet darkness of the cupboard or force it into the federal witness protection program. Desperate times call for desperate measures. If you're a fellow Nutella fan, I know you understand.

About this recipe . . .

This muffin formula was inspired by or, if you prefer, adapted from, a recipe for peanut-butter banana bread found in Cooking Light magazine's October 2010 issue. The original PB banana bread recipe can be found online by clicking here. I made a number of changes to the original, resulting in these incredibly moist and tasty muffins. To say I was pleased with how these turned out would be an understatement. My family loved them--especially Nathan, the 14-year old. He's brutally honest about anything I bake and never sugar coats his opinion (pun intended). I know I've produced something good if he gives it a thumbs up.

Among my alterations to the original recipe: I used sour cream instead of plain yogurt; I substituted Nutella for crunchy peanut butter; I used 1/3 of a cup of fresh hazelnut meal (finely ground hazelnuts) instead of 1/4 cup of ground flaxseeds; I omitted the spices entirely (cinnamon and allspice were called for), and I added in a modest splash of vanilla extract; I also dabbed a little bit of Nutella onto the top of each muffin before baking, and topped some of the unbaked muffins with a single, toasted, whole hazel nut. This recipe could easily produce 48 mini muffins, or up to 24 regular size muffins.

Before we get to the actual recipe, I wanted to mention that I used two different pans for this batch. The cork-shaped muffins were made using a Nordicware mini-popover pan--a sturdy piece of bakeware that I am pretty darn happy with; it has 12 cups.

I bought that pan about three weeks ago, for myself, as a 50th birthday present. Every girl should buy herself a few well-deserved birthday presents when she hits a milestone year like that, don't you think? (Those are, of course, in addition to gifts received from friends and family!  :)  I haven't tried using the pan yet for popovers, but they're on my to-do list. I also used a regular 24-mini-cup pan, and I ended up with enough batter leftover after all that to make one jumbo muffin (I tossed the singular jumbo into the freezer as soon as it cooled off--can't be too careful). Since these muffins lean toward the richer side of the muffin spectrum, the smaller size seemed just right.

Banana Nutella Mini-Muffins

(For a printable version of this recipe, click here!)

Preheat oven to 350 degrees. Using baking spray or muffin liners to make 48 mini muffins, or 24 regular size muffins, or about 13 jumbos.

1 and 1/2 cups mashed ripe banana
1/3 cup sour cream
1/3 cup Nutella, slightly softened (Heat it for just a few seconds in the microwave if need be.)
3 Tbsp. unsalted butter, melted
2 eggs, large
1/2 cup granulated sugar
1/2 cup light brown sugar
1 and 1/2 cups All Purpose flour (I used unbleached.)
1/3 cup ground hazelnut meal (I made this using 1/4 cup whole, unblanched hazelnuts; since it's such a small amount, I used my mini-coffee grinder to do it.)
3/4 tsp. baking soda
1/2 tsp. salt (I used coarse kosher salt.)

About 1/4 cup softened Nutella, to dab on top of the unbaked muffins.
A few dozen whole unblanched hazelnuts, if you'd like to top the unbaked muffins with them.

In a large mixer bowl, using the paddle attachment on medium speed, blend together the banana, sour cream, 1/3 cup Nutella, melted butter, and eggs until very well combined (at least a couple of minutes).

Add in the sugars, beating until well blended.

In a separate bowl, whisk together the flour, hazelnut meal, baking soda, and salt. Stir this into the liquid mixture, or blend it in using your mixer's lowest speed, just until combined. Don't overmix.

Using a small portion scoop, if possible, fill the muffin cups about two-thirds full. Dot the top of each with a dab of softened Nutella; use less than 1/2 a teaspoon for each one. If you like, add a single hazelnut to the top of each muffin.

Bake the muffins for about 12 minutes or so, until a toothpick inserted comes out clean. Let the muffins cool in their pans, on a rack, for a few minutes.

Remove the muffins from the pans and let them cool further on the rack.

   (If you'd like to comment on this post, or to view any existing comments, please click the purple COMMENTS below!)