Banana Crumb Muffins

I'm trying to eat a heartier breakfast every day, and want to squeeze more healthy food into what I'm cooking. It's been several weeks since I last baked muffins, when I made Donut Muffins that turned out incredible. Since I had just picked up some fresh bananas and they were in the perfect stage of ripeness, I figured they would be the perfect fruit to bake with.  After all, my Pumpkin Muffins were a dream with the pumpkin puree baked in.  

I made these based on a Banana Muffins recipe and made a few modifications to the sugar options along the way.

I first mixed flour, baking soda, baking powder, and salt in a large mixing bowl. I mashed 3 bananas in a separate bowl. I next decided to add light brown sugar rather than regular granulated sugar, and added in some vanilla extract and cinnamon as well. Once the banana mixture was well combined, I poured it into the dry ingredients and stirred until it was mixed.

I mixed dark brown sugar, flour, cinnamon in a bowl, and scooped a tablespoon of refrigerated butter in it. I used the spoon sideways to cut the butter into pieces and mix it into the brown sugar, creating small hunks of the mixture.

I scooped the batter into the muffin pan and sprinkled the topping over each, then placed them in the oven.

I baked them for 19 minutes, until they were browned and a toothpick inserted into the center of one came out clean.

Now these will get me to eat more breakfast! They came out super moist and the dark brown sugar topping was perfect. The banana flavor was great without being overwhelming. I read that you can swap out some of the flour for oats, so next time around I'll definitely have to try for an oat muffin.  You can't go wrong with bananas!

Banana Crumb Muffins Recipe


For the batter:
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 bananas
2/3 cup brown sugar
1 egg
1/3 cup butter , melted
1 teaspoon vanilla extract
1 teaspoon cinnamon

For the topping:
1/3 cup dark brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.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.  Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center of a muffin comes out clean.

1 comment:

  1. Wow! These look dee-lishous! You should be on the Food Network or the Cooking Channel.


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