Thursday, November 12, 2009

Banana Apple Muffins (Treats For Co-Irkers)

I'll admit it, I'm a muffin freak. I make muffins every week and freeze them for hubby to take to work for his breakfast. It's my way of keeping him out of the vending machines and making sure that he has something relatively healthy to start out his day. I particularly enjoy taking muffin or quick bread recipes and changing them up a bit to make them either whole grain, low fat, or both. This recipe from The Sweet Melissa Baking Book ended up becoming whole grain, but I left the butter in because these muffins are being taken to the co-irkers tomorrow and we wouldn't want them to be anything shy of delicious now, would we?

Banana Apple Muffins (modified from The Sweet Melissa Baking Book) YIELD: 16-18 muffins

For the apples:

2 TBSP unsalted butter
3 TBSP firmly packed dark brown sugar
2 apples, peeled, cored, and shredded (I used the food processor)
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract

For the batter:

1 cup whole wheat pastry flour
1 cup oat flour
1 teaspoon baking soda
1/2 tsp baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1/4 cup fresh orange juice
1 teaspoon pure vanilla extract
1 1/4 cups very ripe mashed bananas (2 to 3)

For the streusel topping:

1/3 cup brown sugar
1/4 cup rolled oats
1/2 cup all-purpose flour
3 TBSP butter, room temperature

Mix above ingredients until crumbly. This makes more than you'll need for this recipe. I just keep a big of this in my freezer and use when needed.

Preheat oven to 375 degrees. Line muffin tins with muffin papers and spray papers lightly with cooking spray.

To make the apples:

Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and saute until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool for a bit.

To make the muffin batter:

In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1-2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. In small bowl or measuring cup, combine the orange juice and the vanilla. Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each additions. Scrape down the sides of the bowl after each flour additions. Stir in the mashed bananas and the reserved apples.

Pour the batter into the prepared muffin tins, about 1/4 cup per muffin. Top with about 2 tsps of streusel mixture.

Bake for 24-26 minutes. Allow muffins to cool in pan for 5 minutes before removing from pan to cooling rack to cool completely.

13 comments:

Velva said...

These muffins look really delicious. This is a perfect grab n'go breakfast with a hot cup of coffee. Love it!

Moogie said...

I absolutely love your photography.

KMS said...

i'm not a huge muffin fan, but your banana apple muffins look like they will change my mind! beautiful!

Co Irker said...

Oh Dear Lord in Heaven! These may be the best thing we've had yet(except for your cheesecakes, cookies, bars ...err well, I love everything you've made)

There's just something about these that hit the spot. They were insanely moist and flavorful and pretty. And I may have scarfed mine down in about 4 bites.

The other coirkers better get here soon cause there's two left and I have only so much restraint.

Thank you our mirthful minikin.

TGIF

Federica said...

mmmm..che buoni!!! bravissima!

June said...

What a great combination of flavors. Don't you love nutmeg with 'nanners? These look really nummers!

Mags said...

Velva: Yes, muffins are a great grab and go breakfast. Thanks for commenting!

Moogie: Awww... thanks!

KMS: Thanks for stopping by and commenting!

Co Irker: Oh I'm so happy that you liked them! It pleases the mirthful minikin in me...lol.

Federica: Thanks!

June: I love nanners period, and yes, the nutmeg definitely adds that special something.

Jenn said...

oh i have to make these...now! do these freeze well with the topping? i'm a HUGE muffin freezer for the same reasons (cept i have a hubby and a wee one to feed on the run in the morning!) and am always looking for new yummy freezer muffins.

Mags said...

Jenn: Yes, these freeze well with the topping. I individually wrap each one in plastic wrap then put them all in gallon baggies.

Sherylyn said...

Hey my entry yesterday was for muffins too, also with banana and apple and whole wheat in them! Funny. Well I am sure there are lots of muffin writers but yours is the only other food blog I follow so it's a coincidence to me!

Coconut Recipes said...

These look delicious! Congrats on getting the photo published on Tastespotting!

Mags said...

Sherylyn: That is a coincidence! Thanks for commenting.

Coconut Recipes: Thanks!

Jen @ My Kitchen Addiction said...

Yum! I love muffins, and I'm with you on making things whole grain. I typically go whole grain and don't worry about the fat. :)