Lately, my craving for Banana Muffin increased. Especially when I discovered that my darling bakery no longer selling any of my favorites. If you found any amazing Banana Muffin, do share with me as I didn’t find any good ones around.
Thus, for those who yearn for Banana Muffin like us, you would enjoy this muffin recipe! We have tried tons of time, failed and finally come out with the ideal equation for the recipe. These Banana Crumb Muffins are loaded with banana flavor that’s only heightened by the addition of a sweet and cinnamon-y crumb topping. They’re perfect for breakfast, a mid-morning snack, or in my case – last night’s dinner.
I love bananas; however, as soon as the slightest brown speck appears, they’re dead to me.
Needless to say, I end up with quite a few inedible bananas on my counter. And although brown bananas make me twitch a little, I just can’t throw them away. So instead, I do what any responsible banana eater should do – I make banana desserts!
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. Let’s us get started!
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 2 tsp vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- 1/2 cup Walnuts (optional)
For the Topping:
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 cup butter
Preheat oven to 350 degrees. Generously grease a muffin tin. Combine the first nine ingredients in a large bowl and mix until well blended. Lay your muffin sheet and spoon batter into muffin tins about 3/4 full.
In a small bowl mix the flour and brown sugar for the topping. Cut in butter with two knives until uniform. Spoon topping over muffins and press lightly into batter. Bake for 22-24 minutes until a toothpick inserted in the middle of the muffin comes out clean and topping is golden.