Particularly in the morning, when I have limited time to fix a good meal before I have to put on my career wear and head out to work. Which brings me to today’s sandwich.
I tried making E a version of muffin breakfast sandwiches–sweet, grab and go things we can eat on the way to work. On my first attempt, I used all healthy ingredients—almond flour, applesauce and honey, versus flour, oil and sugar. But the muffins didn’t cook up in the oven, and didn’t hold together when I took them out of the pan. They looked like crumbled banana concrete balls.
“They still taste good,” E said after trying one. Even though my muffins weren’t pretty E still supported my efforts. I still chucked ’em in the trash, embarrassed by their lopsided presence.
Today, I used this recipe as a nice base, but used real sugar and flour. I still replaced the oil with applesauce to cut some of the fat. These came out MUCH better. We’ll both have to hit the gym to burn off the extra calories, but whateves. E enjoyed them, and I loved em so much that I ate TWO.
“If I have a third, is that just gluttonous?” I asked E.
“Yes!” he said with no humor whatsoever. Maybe I should take that run now.
1 1/2 cups flour
1/3 cup applesauce
3 bananas, mashed
1 teaspoon baking soda
1 teaspoon baking powder
3/4 tablespoon ground cinnamon
1/2 cup sugar
1/4 cup light brown sugar
1 1/2 teaspoons vanilla extract
pinch of salt
1/2 cup strawberries, sliced
1 tablespoon butter
1/4 teaspoon ground cinnamon
2 tablespoons flour
1/3 cup brown sugar
Preheat oven to 375 degrees. Grease a 12 cup muffin pan, or line each cup with cupcake liners. In a large bowl, mash the bananas. Then blend in the applesauce, sugar and brown sugar, vanilla extract and egg in a bowl with a spoon or whisk. Set aside.
In a separate bowl, sift the flour into a bowl, then add salt, ground cinnamon, baking soda, and baking powder. Combine the dry ingredients into the wet ingredients until just blended. Pour mixture into muffin tins.
Mix the crumb topping ingredients in a small bowl, slowly adding the butter and mashing with a fork until you get a crumb-like consistency. Sprinkle the crumb mixture on top of the muffins, and then pop in the oven and bake for 20 minutes Remove from oven and let cool before removing from tin.
Slice muffins in half. Layer on thin slices of strawberries on lower half of muffin. Top with the crumb topped top. Makes 9-12 fluffy muffin sandwiches.
Adapted from this My Baking Addiction goodness.by