Banana Crumb Muffins

I’ve said this before: I really wish I liked bananas. Despite my efforts over the years, I’ve just not been able to become a fan. But, strangely enough, I love to bake with them. So today, I took some well riped fruit and made some loaves. After the house quieted down, I decided to end the evening by making some muffins.

These muffins are large, moist, and visually beautiful. Hope you enjoy them!

Print Recipe
Banana Crumb Muffins
Course Breads
Cuisine American
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Regular Size Muffins
Ingredients
Crumble Toping
Course Breads
Cuisine American
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Regular Size Muffins
Ingredients
Crumble Toping
Instructions
  1. Preheat Oven to 375 degrees. Grease 10 muffin tins or line with muffin cups.
  2. In a large bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
  3. In another bowl, mix together the bananas, egg, white sugar, and butter.
  4. Add the banana puree to the dry ingredients, mixing well.
  5. Using a 1/3 measuring cup, pour the batter into the 10 muffin tins.
Crumble Toping
  1. For the crumble toping, in a small bowl, combine the brown sugar, flour, cinnamon, and butter. Using a fork, whish until a crumbled mixture. Spoon by the tablespoon full on top of the muffins, liberally.
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