Bananas for Muffins

So I have said before, it is HOT inAlabama……like Satan’s living room hot. So being 700 months pregnant, I have gone on a strike of leaving the house, like not even to the mailbox. So that means lots of painting, crafting and baking with The Elder A. Sunday is our usual day to bake/cook something together. Yesterday we decided to make muffins.

Lately I have been obsessed with eating bananas, mostly because it helps keep my legs from cramping like I have run the Iron Man (aahh the joys of pregnancy). I eat at least 2 a day. The Elder A has become obsessed with pomegranates, specifically dried pomegranate seeds that resemble raisins.  So I thought why not combine our 2 loves into some tasty muffins….and voilà.


So here is the recipe which is a combo of an old family banana bread recipe with some changes/ideas from recipes looked at online. Give these a try with your favorite ingredient added in, try cranberries, golden raisins, walnuts, chocolate chips if you are feeling sweet…whatever you are in the mood for or have on hand. Happy baking.

 Banana Pomegranate Crumble Muffins


1 ½ cups of all-purpose flour (I know some people like to use wheat flour but for this you need white, all-purpose flour otherwise it won’t rise properly)

1 teaspoon baking soda

1 teaspoon baking powder

1-2 teaspoons of cinnamon, depending on your personal taste preference

Pinch of salt

3-4 mashed overripe bananas, mashed

¾ cup sugar

1 egg, beaten

1/3 cup melted unsalted butter

1 teaspoon lemon juice

1 teaspoon vanilla extract

½ cup pomegranate, raisins, walnuts or other ingredient of your choice, we of course used pomegranate (you can always add more if you want)

Crumble topping (optional)

1/2 cup light brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon cinnamon

1 tablespoon butter that has softened to room temperature

Muffin Directions:

  1. Preheat the oven to 375° and lightly grease 1 regular, 12 muffin pan or 2 mini muffin pans.

  2. 2. In a large bowl combine 1 ½ cup flour, baking soda, baking powder, cinnamon and salt. In another large bowl combine bananas, sugar, egg, melted butter, lemon juice and vanilla. Combine the wet and dry ingredients into one bowl and mix until moist. Don’t over mix this or it will dry out the muffins. . Lastly gently fold in your ingredient of choice i.e. pomegranate, walnuts, ect.

  3. Spoon the batter into the prepared muffin pans.

Crumble topping directions:

In a small bowl combine all the ingredients for the crumble topping. The best way to do this is to use your hands. This was The Elder A’s favorite part. Combine until it resembles course breadcrumbs. Sprinkle the topping over the muffin batter in the pans and lightly press into the batter, just to make it “stick” when they bake.

Bake for 18-20 minutes, or until a knife inserted in center comes out clean. I like to remove mine from the pans immediately to cool, yes you will likely burn your fingers, but if you don’t the muffin bottoms tend to go soggy while cooling in the pans. Just a personal observation….if you like soggy muffin bottoms that’s cool……gross, but cool. 🙂

Ta-da!!! As you can see 2 of them were already eaten before I could even take a picture.

Gobble these up as soon as they cool and once they are gone make some more trying a new favorite add-on ingredient. Hope you enjoy and stay cool bloggy friends.

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The Girl Creative