Banana crumb muffins.. It’s like banana bread hopped into a muffin pan and covered itself in brown sugary goodness.
Yes, that’s exactly what banana crumb muffins are like. On Monday, Georgia and I decided to beat the Monday blues by whipping up a batch of her favorite muffins. Originally, she had planned on making them Monday morning before school. We all knew how that would turn out, so instead we made them in the afternoon.
Though, the recipe is pretty easy and takes almost no time, so you could theoretically make them in the morning before school/work/whatever. Or, you could just sleep, which is also cool.
I’m not even going to tell you how many of these babies we ate. They are THAT good. I highly recommend you make them right now. Or tomorrow morning, if you’re crazy like that. And don’t forget the crumb topping. It’s necessary.
Banana Crumb Muffins
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 very ripe bananas, mashed
3/4 cup sugar
1 egg, beaten lightly
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8-1/4 teaspoon cinnamon
1 tablespoon butter
- Preheat oven to 375. Lightly grease or line 12 muffin cups.
- In a large bowl, mix 1 1/2 cups flour, baking soda, baking powder and salt. In a smaller bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until the batter is moistened.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in butter until the mixture resembles coarse meal. Sprinkle the topping over muffins.
- Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack before serving.