Saturday, January 29, 2011

Banana Crumb Muffins

These muffins are great for using up ripe bananas.  They always turn out moist, and the crunchy topping is delicious!  I usually add a handful or two of chocolate chips to the batter.  

From Allrecipes

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, lightly 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


1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. 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.

3. 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.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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  1. These look wonderful! It seems like I can never eat bananas before they go bad, so I always have overly ripe bananas. I'll have to try this recipe, thanks!

  2. Let me know how you like them Chrissy!

  3. Yummy! These look good. Great photo too ;)

  4. Thanks Molly Jean! I'm just starting to mess around with my camera. I LOVE your blog by the way.



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