Healthified Banana Bread Muffins

Gwen tends to latch onto certain books, and they’ll be her favorite stories for a while.  Recently, we’ve been reading The Booklets’ Baking Boo-Boo; did anyone else grow up with Psalty books?  Anyhoo, the story is primarily about obedience, but of course the part that Gwen likes is that they get to bake (and eat) cake.  She kept pretending to bake cake in her play kitchen today, then asked if we could make a cake.  Finally, I told her we could make banana bread, then settled on playing around with a recipe I have for Banana Crumb Muffins.  I’ll put the original recipe, with my revisions in parantheses (is that how you spell  it?).  Both versions are good!

Banana Crumb Muffins
(aka Banana Bread Muffins)
1 1/2 c flour (1c wheat flour & 1/2c flour)
1t baking soda
1t baking powder
1/2t salt (I used a bit of sea salt)
3 ripe bananas, mashed
3/4c sugar (1/4c maple agave syrup)
1 egg, lightly beaten (didn’t bother beating it first)
1/3c butter, melted (mixed equal parts canola oil & yogurt whey to measure 1/3c; bet natural PB would be a fantastic substitution as well)
*also added a sprinkling of mini semi-sweet chocolate chips

1/3 c packed brown sugar
1T flour
1/8t cinnamon
1T butter
(I mixed chopped walnuts, ground flaxseed, & cinnamon with a bit of coconut oil)

In a large bowl, combine dry ingredients.  Combine bananas, sugar, egg, and butter; mix well.  Stir into dry ingredients just until moistened.  Fill greased or paper-lined muffin cups three-fourths full.  Combine the first three topping ingredients; cut in butter until crumbly.  Sprinkle over muffins.  Bake at 375 for 18-20 minutes or until muffins test done.  Cool in pan 10 minutes before removing to a wire rack.