What I like about this recipe is that it doesn't require anything exotic - I usually have bananas in the freezer and the rest of the ingredients are basic pantry staples. Now, I have a go-to recipe when I need an impressive treat quickly.
4 crushed bananas (frozen is fine)
1/2 cup brown sugar
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon cinnamon
3/4 teaspoon salt
1 cup whole wheat flour
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
6 Tablespoons sugar
4 Tablespoons Splenda
1/2 teaspoon cinnamon
2 Tablespoons all-purpose flour
2 Tablespoons butter
The method is so easily: crush up the bananas, then add the rest of the ingredients. Grease two muffin tins, then use a 3-Tablespoon scoop to portion out the muffins. It should make roughly 18 muffins.
Mix together the topping ingredients in a small bowl, using your fingers to combine the items until it's the consistency of wet sand. Top the muffins with the mixture, then bake for about 22 minutes in a 350-degree oven. Allow to cool in the tin for 10 minutes, then remove.
It shouldn't be a challenge to get rid of these, but consume these within a day or two because the topping starts to get soggy.