Muffins are a great guilt-free morning treat. I mean they
are muffins, a universally acceptable breakfast cupcake! My all-time favorite
muffin has to be Peg’s Maple Banana Nut Muffin with a maple glaze and streusel
topping. SO GOOD!
We made these for a volunteer thank you brunch, and there wasn't one leftover!
Muffins are good for gifts, brunches, breakfast on the run,
or even a morning treat (hey, no judgment here). They are fun to make and even
more fun eating! You have to try this recipe for yourself :) Here is the play by
play:
Maple Banana Nut Muffins
Streusel
Topping
½ stick butter melted
1 Cup chopped walnuts
½ C maple sugar or brown sugar packed
2 TBL. Flour (I prefer coconut)
Combine butter, walnuts, sugar and
flour. Set aside.
Maple glaze
6 TBL. Powdered sugar
2 TBL maple syrup
Whisk sugar into syrup until smooth. Set aside
Muffins
1 stick of softened butter
1/3-cup maple sugar or brown sugar
packed
1 egg
1/3 Cup maple syrup
1 Cup flour (or ½ Cup GF all purpose
& ½ Bette’s Featherweight)
½ Cup whole-wheat flour (or GF coconut
flour)
½ tsp salt
1 tsp. Baking powder
1 tsp. Baking soda
1 over ripe banana mashed
½ Cup sour cream
- Beat butter and sugar until creamy. Mix in egg, and gradually add syrup.
- Sift together flours, salt, baking soda and powder. Add to butter mixture. Blend until all incorporated. Mix in banana and gently fold in sour cream to the batter.
- Spoon into 12 greased or paper lined muffin tins. Sprinkle Streusel Topping evenly over the top of each muffin. Bake at 375-degree oven for 18-20 minutes or until toothpick comes out clean. Cool slightly and then drizzle with Maple Glaze.
