Description
Delicious and moist banana muffins topped with a sweet crumb mixture, perfect for breakfast or a snack.
Ingredients
Scale
- Crumb Topping
- 1/2 cup All-Purpose Flour
- 1/2 cup Brown Sugar
- 1/4 teaspoon Salt
- 1/4 cup Butter, cold, cut into cubes
- Muffins
- 5 whole Ripe Bananas
- 1 cup Light Brown Sugar
- 3/4 cup Butter, room temperature
- 2 whole Eggs, beaten
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups All-Purpose Flour
Instructions
- Preheat oven to 375 degrees.
- Use muffin liners or grease a standard 12-sized muffin tin.
- For Brown Sugar Crumb: In a mixer, add 1/2 cup flour, 1/2 cup brown sugar, 1/4 teaspoon salt, and mix until well combined. Add 1/4 cup cold butter and mix until crumbly and well combined. Place in a small bowl and set aside.
- For Banana Muffins: Mash 2 of the bananas and set aside.
- Mix together remaining butter and brown sugar until light and fluffy.
- Add remaining 3 bananas, mashed and mix until well combined.
- Scrape sides of bowl and add eggs, vanilla, baking powder, baking soda, and salt. Mix until well combined.
- Add reserved mashed bananas and flour, mix until combined.
- Fill prepared muffin tin 3/4 of the way full. Divide crumb topping evenly over muffins.
- Bake for 20-25 minutes until a toothpick inserted into the center of muffins comes out clean. Let muffins cool completely. Once cooled they also freeze well.
Notes
- These muffins freeze well for later enjoyment.
- You can adjust the amount of sugar for a less sweet muffin.
- Ensure butter is at the right consistency for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg