Sunday, April 13, 2014

Springy Fun & Banana Muffins with Cinnamon Streusel Topping

I went to a dinner this week benefitting a charity with co-workers. It was a great event and such a beautiful spring night!

The event was held at Joe T. Garcia's - their patio is gorgeous! 

The food spread was delicious. I never know what to expect eating out where I haven't planned ahead what I can eat. There was a lot in the family style dinner I could eat.  

I love seeing signs of spring around - these are at my parents house. 

There is no color modification on this flower - it's wildly bright! 

The beauty of spring & renewed life is captivating. 

 Nick traveled for work this week, so it was just Ranger and I. I attempted a selfie and he yawned, making it a blurry, yet pretty funny shot! 

 Our nephew Hank turned one this week! I can't believe it. Where did tiny baby Hank go?! He's just starting to walk too which will be fun to see! 

I tried another flavor of Kombucha - this one was much more mild and easier to drink than the first one I tried (Trilogy - in this same brand). 

Here was my "TGIF!" face on Friday - ready for the weekend and ready to see Nick after his trip! I also love love this necklace & earrings set from Sam Moon

Friday night snuggles. Ranger is a silly boy! 

My mom and I ran errands at the Stockyards yesterday (and I got treated, let me tell you! Thank you, mom!). We had a delicious lunch at Riscky's - it's always good there. I had a (gluten & dairy free) grilled chicken salad with avocado & bacon. The bacon was amazing! I need to make some bacon salads at home:)

I'm always entertained by the Cowboy 10 Commandments on the wall at Riscky's. 

Typical Stockyards picture. I just can't help it, it's so charming! 

Thursday night, I made these muffins. They're so good, I have to share! They're a good way to use any bananas that went bad too - don't toss them! Dark/black bananas are great for baking with. 

Banana Muffins with Cinnamon Streusel Topping
Recipe adapted slightly from The Minimalist Baker (check out her photos - mine don't do these muffins justice!)
Makes 12 Muffins 

  • 2 eggs 
  • 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
  • Heaping 1/2 cup brown sugar, packed
  • 1/4 cup butter (I used Earth Balance to make them dairy free) or coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 cups flour (I use Bob's Red Mill (gluten free flour) - you can use regular flour instead)
  • 1/2 cup rolled oats
  • 1/4 cup walnuts, chopped (optional)

Crumble Topping:
  • 1/4 cup raw sugar
  • 5 Tbsp flour (I again used Bob's Red Mill - use whatever you prefer!)
  • 2 Tbsp butter (I used Earth Balance)

  1. Preheat oven to 375 degrees F and lightly grease a standard size muffin tin or line the tin with cupcake liners (mine made 12 full muffins)
  2. Add eggs to a bowl.
  3. Add banana and mash, leaving just a bit of texture.
  4. Add brown sugar, baking soda, salt and whisk for one minute.
  5. Stir in vanilla, melted butter and mix.
  6. Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
  7. Divide batter evenly among muffin tins, filling a generous 3/4 full (I filled mine full but it didn't leave much room for the topping, so leave a little room at the top).
  8. Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. 
  9. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

Today's Pinspiration:
I love this - encouragement is one of my favorite things to pass along. Taking time to care is huge too - we've been talking about using our talents at church these past few weeks - giving our time to others can be such a gift. 

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