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Banana Walnut Crumble Muffins with Chocolate Chips

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 25 Apr 2015 02:12:35 -0700
v115.n016.6
* Exported from MasterCook *

         Muffins, Banana Walnut Crumble Muffins with Chocolate Chips

Recipe By     : Clean Eating
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Chocolate/Cocoa                 Fruit
                  Nuts

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1                cup  white whole-wheat flour
    1                cup  oat bran
    1 1/2            tsp  baking powder
    1                tsp  baking soda
    1                tsp  ground cinnamon
       1/4           tsp  sea salt
       1/2           cup  mini chocolate chips
    1              large  egg
    3                     ripe bananas -- mashed (about 1 1/4 cups)
       1/2           cup  whole milk
       1/4           cup  pure maple syrup
    3               tbsp  safflower oil
       1/4           cup  finely chopped unsalted walnuts -- (about 1 oz)
    3               tbsp  white whole-wheat flour
    2               tbsp  maple sugar
       1/2           tsp  ground cinnamon
       1/4           tsp  sea salt
    2               tbsp  unsalted butter -- melted, organic

This classic muffin is a total crowd-pleaser, packed with sweet 
banana, crunchy walnuts and fragrant cinnamon. We opted for mini 
chocolate chips for chocolaty flavor in every single bite.

MAKE AHEAD: This can be done 1 day ahead. Line a 12-count muffin tin 
with paper liners and preheat oven to 350F. Prepare crumb topping: To 
a small bowl, add all crumb topping ingredients except butter and 
stir with a fork until combined. Add butter and stir until dry 
ingredients are moistened; set aside. (MAKE AHEAD: This can be done 1 
day ahead. Cover and refrigerate. Before proceeding with recipe, 
allow to come to room temperature, 1 to 2 hours. The topping will 
have firmed up, so use a spoon to crumble it again.

Prepare muffins: In a large bowl, whisk together 1 cup flour, oat 
bran, baking powder, baking soda, 1 tsp cinnamon and 1/4 tsp salt. 
Add chocolate chips and whisk to combine. (MAKE AHEAD: This can be 
done 1 day ahead. Cover and store at room temperature.) In another 
large bowl, lightly whisk egg then add bananas and whisk until 
combined. Add milk, maple syrup and oil and whisk until combined. 
MAKE AHEAD: This can be done 1 day ahead. Cover and refrigerate. 
Allow to come to room temperature and whisk again before proceeding 
with recipe, about 1 hour.

Add banana mixture to flour mixture and stir until dry ingredients 
are moistened. Add to muffin tin, filling each cup almost to the top. 
Sprinkle crumb topping over muffins (about 1 tbsp per muffin) and 
press down slightly on topping so it adheres.  Bake until a toothpick 
inserted into center of a muffin comes out with a few moist crumbs, 
18 to 20 minutes. Cool in pan for 5 minutes, then transfer to a rack. 
Serve warm. (MAKE AHEAD: Muffins can be baked up to 1 month ahead. 
Cool completely and freeze in zip-top freezer bags or airtight 
containers. Defrost at room temp for 1 hour. Place muffins on a large 
rimmed baking sheet and loosely tent with foil. Heat in a 250F oven 
for 7 to 8 minutes.

Nutrients per serving (1 muffin): calories: 226, total fat: 11 g, 
sat. fat: 3 g, monounsaturated fat: 2 g, polyunsaturated fat: 4 g, 
carbs: 33 g, fiber: 4 g, sugars: 17 g, protein: 5 g, sodium: 267 mg, 
cholesterol: 22 mg

S(Internet Address):
    "http://www.cleaneatingmag.com/recipes/banana-walnut-crumble-muffins-with-chocolate-chips/";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 230 Calories; 11g Fat (39.5% 
calories from fat); 5g Protein; 34g Carbohydrate; 4g Dietary Fiber; 
24mg Cholesterol; 258mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.