Banana Crumb Muffins



Do you ever have those last few bananas that just seem to sit there and go bad? I try to have some fresh fruit and veggies around when I can so we buy a lot of bananas. Sometimes I think the family just gets tired of eating them and they just sit there. Recently, I found myself with a huge amount of bananas going bad and had to do something with them fast.  Banana bread would have been good but sometimes getting the kids to eat it, I have to make it a little more appealing to them. These muffins were a hit. This recipe would make a great banana bread too. The crumb topping made these muffins so much better.

These would make a great after school snack or an after dinner dessert. I will say, these are really good with your morning coffee too.



Banana Crumb Muffins

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees. Lightly grease 10 muffin cups, or line with muffin papers.  In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.   In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.   Bake in preheated over for 18 to 20 minutes, until toothpick inserted comes out clean.

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The Wednesday Round Up @ Love, Pasta, and A Toolbelt

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