Homemade baked goods always kick store-bought boxed mixes out of the park. Quick and easy to make, these muffins are a great use for bananas that have become a tad too ripe to eat on their own. The crumb topping adds an extra crispy crunch that really makes these muffins sing.
Homemade baked goods always kick store-bought boxed mixes out of the park. Quick and easy to make, these muffins are a great use for bananas that have become a tad too ripe to eat on their own. The crumb topping adds an extra crispy crunch that really makes these muffins sing.
Make a batch of these muffins during your down time and you’ll have a perfect go-to breakfast that fits in the palm of your hand when you’re running out the door in the morning. This recipe also does well with the addition of finely chopped walnuts. Or make these muffins a true party treat with vanilla icing and banana slices on top!
Muffins
3 large ripe bananas, mashed
1 1/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup white sugar
1/4 cup brown sugar
1 egg, beaten
1 tsp vanilla extract
1/3 cup butter, melted
Topping
1/3 cup brown sugar
2 tbsp flour
1/4 tsp cinnamon
1 tbsp butter
Preheat oven to 375 degrees. In a large bowl, combine 1 1/4 cup flour, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, beat together bananas with brown sugar, white sugar, egg, vanilla extract and melted butter. Add banana mixture to large bowl and stir until ingredients are incorporated.
Spoon batter into muffin tin that has been lightly greased or lined with paper cups, filling each cup 3/4 of the way. In a small bowl, cream together topping ingredients until they have formed a coarse crumble. Sprinkle crumb topping over batter evenly and bake in oven 18 to 20 minutes until toothpick inserted comes out clean.
Yields 10 delicious muffins!
