Banana Crumb Muffins

Here’s another fabulous thing to do with your overripe bananas. They are easy enough your husband could make them for you for Mother’s Day. The topping on these is so good you might be tempted to make these all “muffies“.

Banana Crumb Muffins

Ingredients

    Batter:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Topping:
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon, nutmeg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Notes

Source: Allrecipes

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Comments

  1. Trying these today!! Pretty excited I found you!

  2. This comment has been removed by the author.

  3. I had some very ripe bananas, so I turned to your blog to look for a banana bread/muffin recipe. I baked these, and they were amazing! Much better than the average banana muffin.

  4. I have made these before and can attest to how amazing they are!

  5. These are so easy to make! Troubleshooting question…when I took them out of the oven, there was sticky black crust surrounding tops of muffins…almost like something overflowed. Perhaps too much topping or butter? Too long in the oven? Otherwise, they are perfect :)

  6. @jenn,
    The topping would probably burn if it overflowed onto the muffin tin because of the sugar. Do you think that’s what it was?

  7. Thanks for the recipe. I am on a bit of a health kick these days and so I revamped your recipe a tad. I used half whole wheat flour half all purpose, and I substituted Taikoo sugar (naturally unrefined, non bleached sugar). They were delicious! I’m wondering if they freeze well?

  8. These were incredibly moist + the topping was perfect. I’ve been looking for a go-to banana muffin recipe. Great adaptation of the Allrecipes version — thanks for sharing!

  9. How many calories does each individual muffin have?