Banana Crumb Muffins

I'm always looking for different things to make for breakfasts on the weekends.  These muffins are outstanding! It's a great way to use those overripe bananas that are sitting on the counter.  The cinnamon and brown sugar crumb topping is what makes these so good.


Banana Crumb Muffins
Adapted from this recipe on Allrecipes.com

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 12

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 3/4 tsp. ground cinnamon
• 3 bananas, mashed
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 1 egg, lightly beaten
• 1/3 cup canola oil
• 1/3 cup packed brown sugar
• 2 tbsp. all-purpose flour
• 1/4 tsp. ground cinnamon
• 1 tbsp. butter

Directions:

1. Preheat oven to 375 degrees.  Lightly grease muffin cups or line with muffin papers.
2. In a large bowl, mix together flour, baking soda, baking powder, salt, nutmeg and cinnamon.  In another bowl, beat together the bananas, sugars, eggs and oil.  Stir the banana mixture into the flour mixture just until combined.  Spoon batter into muffin cups.
3. In a small bowl, mix together brown sugar, flour and cinnamon.  Cut in butter until mixture looks like coarse cornmeal.  Sprinkle topping over muffins.
4. Bake for 18-20 minutes or until a toothpick comes out clean.

Notes & Suggestions:

These are best served the same day.  The topping starts to soften once they are stored in a container.  They are still tasty, just no longer crunchy on top.  

Walnuts could also be added to the muffin mixture or the topping mixture as well.

You could also use this batter to make banana bread.  One batch will make 2 mini loaves.  Bake at 350 degrees for 30 minutes.  

Ice Cream Freezer Pops

I made these for my niece's 1st birthday party a few weeks ago.  They were a bit hit with the kids (and the adults).  You could make so many variations of these using different candies, cookies and even fruit.  The possibilities are endless!


Ice Cream Freezer Pops

Inspired from this recipe on FoodNetwork.com

Prep Time: 10 minutes

Serves: 8

Ingredients:

• 8 Oreo cookies, crushed
• 2 cups vanilla ice cream, slightly softened
• 8 (3 oz.) paper cups
• 8 wooden popsicle sticks

Directions:

1. Add a spoonful of crushed Oreos to the bottom of each paper cup.
2. Place the ice cream and remaining crushed cookies into a large mixer bowl.  Mix gently with a paddle attachment until combined.
3. Spoon ice cream mixture into the cups and insert a popsicle stick into each cup.
4. Freeze until the ice cream is completely frozen.
5. Tear off the paper cups and serve.

Notes & Suggestions:

I also made an M&M version of these.  I used 1/4 cup mini M&M's with 2 cups of ice cream for 8 servings.   

I found that it works best if the ice cream is really soft (almost runny).  It makes scooping it into the cups a lot easier.  

For bigger kids or adults, you could use bigger paper cups.

Raspberry Oatmeal Cookie Bars

I was looking for a quick dessert to take for a family dinner, so I decided to try these bars.  Everyone loved them!  They are buttery, moist, crunchy and sweet.  It's hard to believe they take very little effort and only a few ingredients.


Raspberry Oatmeal Cookie Bars
Adapted from this recipe on Allrecipes.com

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Makes 9 bars

Ingredients:

• 1/2 cup packed brown sugar
• 1 cup all-purpose flour
• 1/4 tsp. baking soda
• 1 tsp. cinnamon
• 1/8 tsp. salt
• 1 cup rolled oats
• 1/2 cup butter, softened
• 3/4 cup raspberry (or your favorite flavor) jam or preserves

Directions:

1. Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with cooking spray. 
2. In a large bowl, combine the brown sugar, flour, baking soda, cinnamon, salt and oats.  Using your hands or a pastry cutter, work in the butter to form a crumbly mixture.  Press 2 cups of the mixture into the bottom of the pan.  
3. Spread the jam to within 1/4 inch of the edge.  Sprinkle the remaining crumb mixture over the top and lightly press into the jam.
4. Bake for 35-40 minutes or until lightly brown.  Cool completely before cutting into bars.

Notes & Directions:

I doubled the recipe and used a 9 x 13 glass baking pan.  Good thing I did because they were gone in no time!  

I added 1 tsp. of lemon zest to the raspberry preserves to enhance the flavor.  I baked these for 35 minutes and they came out perfect.  

Next time, I think I will use more than 2 cups of the mixture for the crust because I had way more than I needed for the topping.  

If you're using cold jam, warm it up in the microwave for 20-30 seconds.  It will be easier to spread.  

Make sure you don't spread the jam too close to the edge of the pan.  It will spread as it bakes and it might melt over the edge and be hard to get out of the pan.  Also, it takes a little time to work in the butter to the sugar/flour mixture.  But this is key to the bars not coming out too crumbly.  

You could top these with nuts or drizzle with white chocolate.  

These are also great for breakfast and go great with coffee.