Mmmm, muffins. One of my favorite treats. And I say treats because, of course, the best muffins aren’t those healthified kinds, but those decadent, unfrosted, glorified cupcakes. I mean, I absolutely adore healthy muffins. Looking through all the other muffin recipes I’ve blogged about before, I’m pretty impressed with myself and my healthy muffin ways. Carrots, zucchini, rhubarb, whole wheat flour, low sugar.
Don’t fret, I haven’t lost my way. Truth is, I like healthy muffins. I like them for a quick before-dinner snack or as an addition to my lunch. But I also like rich, ooey gooey sweet muffins. Muffins with chocolate. Muffins that taste bakery-fresh. Muffins with a little pizazz. Muffins like these.
When I go home for the weekend, inevitably my mom, sister, and I end up baking something or other. Sometimes multiple things. My mom has these giant folders filled with recipes she’s torn out of magazines and printed off the internet, just waiting to be made. Some are from the 80s and have funny names, while others we just laugh at as we’re leafing through. “That sounded good once?!?” Other times, there are gems in those folders. Banana Crumb Muffins are one of those gems.
These banana muffins are sweet, pillowy soft, and like most muffin recipes, whipped up in a matter of minutes. They’re a great way to use up those lingering bananas going brown on your countertop–the monkeys on the muffin liners wholeheartedly agree, but they did wonder how humans let so many bananas go bad. I told them I didn’t know, but I suspected it had to do with making delicious creations like these!
I loved the way the pure banana flavor came through, though I’m sure the addition of vanilla, nuts, or chocolate chips wouldn’t be problematic. What makes these muffins extraordianry is the crumb topping. Our topping melted into the muffin a little bit, but if you wait to add the topping until the muffins are almost done, I think it would hold its own a little more. Either way, they are sure to be very yummy!
Banana Crumb Muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 large ripe bananas, mashed
- 3/4 cup sugar
- 1 egg, lightly beaten
- 1/2 cup butter, melted
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon cinnamon
- 1 tablespoon butter, melted
Preheat oven to 375 degrees. Grease standard sized muffin tins with cooking spray or line with paper liners.
In a small bowl, stir together flour, baking soda, and baking powder. In a large bowl, mix together bananas, sugar, egg, and butter. Slowly fold in dry ingredients until incorporated.
Spoon batter into prepared pans, about 3/4 of the way full.
In a small bowl, combine sugar, flour, and cinnamon. Pour in butter and mix with a fork until crumbly. Sprinkle over muffins, then place pans in oven and bake for 18-20 minutes. When muffins are done, they should be golden brown and a toothpick inserted in the center should come out clean.
Cool in pans for 10 minutes before cooling on a rack.