#BANANA CRUMB MUFFINS TOPPING FULL#

Pour evaporated milk over top, and sprinkle with dry cake mix and cinnamon streusel. Sabrina lives with her family in sunny California. Layer the sliced bananas and chopped pecans in the bottom of a baking dish. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating.

#BANANA CRUMB MUFFINS TOPPING FULL#

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. They will keep up to 3 months.Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Muffins should last up to 2-3 days or 7 days in the fridge.įreshly baked cooled muffins can also be stored in the freezer, be sure to place in an air tight container or freezer bag. Let the muffins cool completely then store in an airtight container or bag, store them at room temperature. It will take a bit longer to bake but it is just as good as the muffins. If you prefer Banana Bread then this recipe makes an amazing loaf also, just spoon the batter into a 9 inch loaf pan and bake. When the toothpick comes out clean or with a few crumbs attached they are ready.

Don’t over bake, use a toothpick to test for doneness.

You don’t want to leave behind any of that tasty Streusel topping.

Make sure to grease and flour the whole muffin tin, inside and on the top of the pan.When mixing the batter I like to stir about 15-17 times.Over mixing will make a tough and heavy muffin. There is no need to use an electric mixer in this recipe, muffins should be mixed as little as possible.Make sure to use ripe to very ripe bananas (never green, black spots are good) and mash them with either a fork or a potato masher.I would probably add about 1/2 cup of chopped nuts. My daughter who is not a nut fan, requested “no nuts, please”, so I decided those Pecans would make the best Crumble Topping, and they did, although if adding some in the batter would be a great idea. Although you can also use hazelnuts, macadamia nut and even peanuts. Here in Italy you can’t find walnuts until Christmas, so I thought Pecans would be a good substitute, since I had a bag in the freezer.

*If you use unsalted butter then add ¼ teaspoon salt.

Banana crumb muffins topping