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I’m not a huge banana fan, but I do love a good banana bread. Add a crumb topping and blamo! Best banana muffins ever. I’m not lying! These are really my favorite banana muffin recipe. They freeze well too so you can pop ’em in the microwave and they taste just as fresh as the day you baked them.
I always get skeeved out by people that save the bananas a bit TOO long. I’m a bit squeamish that way. So the furthest I will let them get to use in bread is the speckled phase. I don’t think you need to go any further than that anyway, it’s already turning sweet.
Anyway, on to the muffins!
Banana Crumb Muffins
Servings: 12 Muffins
Ingredients
Muffin
- 1 ½ cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 Ripened bananas mashed
- ¾ cup sugar
- 1 egg
- 1 tbsp milk
- ½ tsp vanilla
- ⅓ cup butter melted
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
Crumb Topping
- 2 tbsp butter cold and cut into cubes
- ¼ cup brown sugar
- ¼ cup flour
- Pinch salt
Instructions
- Preheat oven to 350 degrees F.
- Combine dry ingredients, including spices, in a large bowl.
- In another bowl, add mashed bananas, egg, milk, butter and vanilla. Stir well.
- Add wet ingredients to the dry. Mix until flour lumps are gone.
- Line muffin tin with cup liners.
- Spoon into cups until just under ¾ of the way full. I start by adding a heaping tbsp to each then go back till all the batter is gone.
- Mix the crumb ingredients together. Use your hands to smash in the butter pieces.
- Add the crumb on top.
- Bake 20 minutes or until toothpick comes back clean.
