High Altitude Banana Crumb Muffins Food

HIGH ALTITUDE BANANA BREAD MUFFINS YOU WILL LOVE

Steps:

• To begin, mix your eggs and sugar in a large mixing bowl. Either let your stand mixer run while you go to the next steps, or stir several minutes until it has fluffed up a bit from the air being mixed in.
• Next, scoop out 1/2 cup of coconut oil, place it in a microwave safe dish, and microwave 30 to 40 seconds until melted. Pour into the egg mixture.
• At this point, preheat the oven to 350° and either grease your muffin tin or put muffin liners in.
• Then, peel the bananas, break them into smaller pieces, and mash them with a fork. Add to the batter and blend well.
• Now, add in the applesauce and vanilla extract.
• After that, start pouring in the flour, salt, cinnamon, baking soda, and walnuts. Keep mixing until well blended.
• Next, fill your muffin liners about 2/3 full with batter. If you don't have a mixing bowl with a pouring spout, a large spoon makes this much less messy.
• Once the oven is hot, place your muffin tin in the oven and bake for about 18 minutes, or until a toothpick comes out clean. Once the pan is cool enough to take out the muffins, you can start your second batch (if you only have one muffin tin, like me). Let cool slightly and enjoy!

HIGH ALTITUDE BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt, set aside.
• In a large bowl, cream together the butter, sugar and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. Mix in the dry ingredients until just blended, then fold in chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets.
• Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 350°F Grease or line 12 muffin tins with paper liners.
• Prepare the crumb topping: In a small bowl, whisk together flour, sugar and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Larger crumbs are a bit more desirable. Stir in the mashed banana and set bowl aside.
• Prepare the batter: In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl, whisk together sugar, vegetable oil, buttermilk, egg, bananas and vanilla. Pour flour mixture into banana mixture and stir until batter is just combined. Spoon into muffin tins, filling each 2/3 full. Top each muffin with crumb mixture, dividing it evenly.
• Bake for 18-21 minutes, until a tester comes out clean and the muffins spring back when gently touched.

HIGH-ALTITUDE BANANA MUFFINS

Steps:

• Preheat your oven to 375 degrees, and line a 12 cup muffin tin with paper liners. In a large bowl, beat together the sugar and butter until combined. Beat in the eggs, vanilla, and mashed banana and mix until combined.
• In a medium bowl, stir together the flour, baking soda, salt, and cinnamon. Add in the dry ingredients along with the chopped walnuts until no dry pockets remain. Let the batter rest for 20 minutes at room temperature. Then even divide the batter in your muffin tins, and sprinkle the tops with sugar. Bake for 15-20 minutes, or until a toothpick comes out clean. The tops should be lightly golden and puffed up.

HIGH ALTITUDE CRUMB CAKE

Steps:

• Preheat oven to 375F and grease a13 x 9" pan or two smaller pans.
• Mix first three ingredients in mixing bowl until the fine crumb stage.
• Reserve 1 cup of this mixture for topping.
• Combine the remaining ingredients and add to the crumb mixture.
• Pour into prepared pan and top with the reserved crumbs.
• Bake for 25 minutes.

HIGH-ALTITUDE BANANA BREAD WITH CRUMB TOPPING

Steps:

• For the bread:
• Preheat the oven to 350°F, and grease and flour a 9-inch round cake pan. In a large bowl, beat together the softened butter and granulated sugar until smooth. Add the eggs, mashed banana, water, and vanilla and mix to combine. In another bowl, combine the flour, salt, baking soda, cinnamon, and nutmeg. Add the flour mixture to the butter mixture and beat until combined. Fold in the chopped walnuts, and pour the batter into your prepared pan, spreading it evenly
• For the crumb topping:
• In a bowl, mix the flour, brown sugar, oats, walnuts, melted butter, cinnamon, and salt together with a fork until medium crumbs form. If yours comes out too dry, add a teaspoon of water. If it's too wet, add a teaspoon of flour. Evenly sprinkle the crumb mixture over the top of the batter.
• Bake for 40 minutes. Then place a piece of foil over the top to prevent overbrowning, and bake until a cake tester inserted into the center of the bread comes out clean, 10 to 15 minutes longer. Cool in the pan completely before removing. Cut into wedges and serve.