Cinnamon-Chai Banana Muffins

So recently I gave my blog a little make-over and update, only to discover that I have really been slacking on the baked goods. This obviously translates to ---> I never eat baked goods. Wrong. I am just getting lazy and buying them at the store. So I decided to try and use up some stuff in my fridge and put a twist on an old favorite. Also we were out of milk....so once again, a recipe create from lack of groceries.

This chai tea concentrate is really awesome stuff. All you do is mix it with some milk or water and you have a super taste latte or cup of tea. Since I like it so much in a drink, I figured it wouldntt be too bad in muffins either. It is not  a very strong taste, but gives a great little hint of chai. 

Cinnamon-Chai Banana Muffins

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 nutmeg

1/4 teaspoon salt

1/2 cup sugar

2 eggs

1 teaspoon vanilla

1/4 cup soy milk

1/4 cup chai tea concentrate

3/4 cup mashed extra ripe bananas

1/3 cup butter or shortening

Topping

1/4 cup sugar

1 teaspoon cinnamon

Preheat oven to 400 degrees. 

In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk and set aside. 

In another bowl combine sugar and butter. Beat until fluffy. Add eggs, vanilla, soy milk, chai tea concentrate, and bananas. Stir to combine. Slowly add dry ingredients. Beat until just incorporated. 

Line muffin tinn with wrappers or spray with non-sick spray. Add about 1/3 of a cup or until 3/4 full. In a small bowl combine sugar and cinnamon. To each muffin add a small spoonful of cinnamon-sugar. Using a toothpick, swirl around into a pretty design :)

Bake in the oven for about 20 minutes, or until golden brown and cooked through. 

Blueberry Banana Crumb Muffins

Yesterday I was sharing a handful of blueberries with Oscar in the kitchen and I noticed there were some old bananas in our fruit bowl. Then lightning struck and I though of this recipe. Okay, that's not exactly how it happened, but it doesn't make this recipe any less tasty. I have a recipe for banana bread written in a notebook, and I have no idea where it came from, which is too bad because I absolutely love it!  I started with that as the base, and just kept adding....

Because my muffin pan was only half full towards the last batch, I filled the empty tins with water and discovered that it kept the crumb topping moist and sooooo good. I love a good crispy crumb topping, but sometimes when you bite into a muffin and crumb topping goes everywhere, you long for something more. This is your "more". Delicious crumb topping that stays in place through every bite!

Blueberry Banana Crumb Muffins

2 cups whole wheat flour

3/4 cups + 2 Tbsp white sugar

3/4 tsp baking powder

1 tsp baking soda

10 tbsp salted butter

1 cup very ripe mashed bananas

1/2 cup sour cream

2 eggs

1 1/2 tsp vanilla

1 cup blueberries, halved

Preheat oven to 350 degrees. Mix all wet ingredients together with room temperature butter. In a separate bowl mix together remaining dry ingredients. Slowly add dry mixture until combined.

Cutting blueberries in half is a pain, but I hate bursting berries in your mouth!

 Fold in halved blueberries until just mixed through. Grease muffin tin. Fill each tin 3/4 full with muffin batter, leaving two tins empty. Top muffins with 1 tbsp of crumb mixture.  Fill the two empty tins 1/2 way with water. Bake for 25-27 minutes, or until inserted knife come out clean. 

Crumb Topping

8 tablespoons salted butter , chilled and cut into cubes

1 cup whole wheat flour

1/2 cup white sugar

1/4 cup brown sugar

1/2 teaspoon cinnamon

Put all ingredients into a food processor and pulse until mixture resembles wet sand.