Tag Archives: baked goods

mini banana crumb muffins

it’s always nice to have a solid recipe for those times you accidentally let a few bananas get too ripe. and this recipe is the perfect choice for us! it’s easy enough to whip up on a weekday morning, and it also makes a great weekend brunch option.

muffin ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 tsp nutmeg

1/2 teaspoon salt
3 over ripe bananas, mashed
3/4 cup white sugar

1 egg, lightly beaten
1/3 cup melted butter or oil
1 teaspoon vanilla (mexican, if possible)

crumb topping ingredients
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
1 tablespoon butter

preheat oven to 375 degrees fahrenheit. lightly grease 24 mini muffin cups. in a medium bowl, mix together 1 1/2 cups flour, baking powder, baking soda, cinnamon, nutmeg, and salt. in a separate larger bowl, mix mashed bananas, sugar, egg, melted butter, and vanilla. stir the flour mixture into the banana mixture until just moistened. spoon batter into prepared muffin cups. in a small bowl, mix together dry crumb topping ingredients: brown sugar, flour, and cinnamon. cut in butter until mixture resembles coarse cornmeal. sprinkle topping over muffins. bake in preheated oven for 13-14 minutes, until a toothpick inserted into the center of a muffin comes out clean. enjoy!   

recipe adapted from this.

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carrot cake cupcakes with maple cream cheese frosting

if you’ve been looking for a perfect fall cupcake recipe, look no further! the recipe we’re sharing today is easy, delicious, and comes from food blogger, the carrot top mom.

cupcake ingredients
2 cups all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
4 eggs
1 cup vegetable oil
1/2 cup 100% pure maple syrup
3 cups grated carrots

cupcake directions
preheat oven to 350 degrees fahrenheit. combine first six ingredients in a small bowl and set aside. in a larger bowl, whisk eggs, oil, and syrup. stir dry ingredients into the larger bowl and mix until just moistened. fold in carrots and ensure they are evenly distributed throughout batter. note: this is a good time to sample the batter (yum)! fill paper-lined muffin cups two-thirds full and bake cupcakes in preheated oven for 20-25 minutes until a toothpick comes out clean (ours took right around 23 minutes). yields approximately 2 dozen cupcakes. let cool completely before frosting.

frosting ingredients
1 8 oz package cream cheese, softened
1/4 cup stick butter, softened
1/2 teaspoon maple extract or flavoring
2 teaspoons pure vanilla extract
1 16 oz package powdered sugar

frosting directions
beat cream cheese and butter with an electric mixer until light and fluffy. add syrup and extracts. gradually beat in powdered sugar until smooth. now have a taste! just to make sure everything is all right…finally, spread frosting onto cupcakes after they have cooled. voilà!

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