Banana Crumb Muffins

A banana crumb muffin with the liner taken off; a bite is taken out of the muffin.

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5 from 1 vote

Moist banana muffins with a cinnamon crumb topping - easy to put together and even easier to eat!

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Snack

Cuisine: American

Keyword: banana

Servings: muffins

Calories: 218kcal

Author: Kelsey Byrnes

Ingredients

Muffin Batter

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas mashed
3/4 cup sugar
1 egg
1/3 cup butter melted and cooled

Topping

1/3 cup brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon
1 tablespoon butter softened

Instructions

Preheat oven to 375°F and line a 12 cup muffin tin (or grease a 12 cup muffin tin).
In a large bowl, combine flour, soda, baking powder and salt.
In another large mixing bowl, combine the bananas, sugar, egg and butter; mix well.
Stir in the dry ingredients just until moistened.
Fill muffin cups about 3/4 full.
In a small bowl, combine the brown sugar, flour and cinnamon. Cut in the butter with a fork until crumbly.
Sprinkle the topping over the muffins and bake for 16-18 minutes.

Notes

Ripen bananas super quickly by baking them (with the peels on!) for 15-20 minutes in a 300F oven. Peel then let cool to room temperature before mixing up the batter.

Nutrition