Banana Crumb Muffins

New year, new recipes? Ha! I wish. But it’s finally time to share one of my favorite recipes – banana crumb muffins! It’s a recipe that I seem to make quite often – and not just because B seems to let his bananas go bad often, but because they are SO easy and SO yummy! The next time you find yourself with 3 or 4 overripe banana, I suggest you try these out.

banana crumb muffins

Banana Crumb Muffins

Adapted from this recipe, makes 12 muffins

Here’s what you’ll need:

For the muffins:

  • 4 ripe bananas, smooshed, either by hand or food processor
  • 3/4 c granulated sugar
  • 1 egg (I used 1/4c eggbeaters)
  • 3/4 stick butter (3/4 stick is 6 tbs … you can use the 2 tbs in the stick remaining for the topping!)
  • 2 tsp vanilla
  • 1 1/2 c flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon

For the crumb topping:

  • 2/3 c brown sugar
  • 3 tbs flour
  • 1/2 tsp cinnamon
  • 2 tbs butter (the rest of the stick of butter from above)

Here’s what you’ll do:

  • Use a food processor to mash 4 bananas until smooshy (yes, smooshy, not soupy). Add melted butter, sugar, vanilla and egg to food processor. You could probably put the banana in a bowl and then add the other wet aforementioned ingredients, but why make another bowl dirty that you’ll just have to wash?
  • In a large bowl, mix together flour, salt, baking soda, baking powder and cinnamon.
  • Add banana-butter-sugar-vanilla-egg mixture to dry ingredients. Mix well until dry and wet ingredients are combined thoroughly.
  • Spoon batter into greased muffin tin, or tin prepared with muffin liners.
  • Make the topping! In a small bowl, mix together brown sugar, 3 tbs flour and cinnamon. Cut in 2 tablespoons butter until mixture is crumbly. Sprinkle crumb topping over muffins.

Bake in 375 degree oven for 18 to 20 minutes – mine tend to be finished at exactly 19 minutes.

Enjoy! Try to keep yourself from eating before they get cool – I tell B this every time, but I still find him trying one before it’s fully cool and then the muffin sticks to the wrapper. It may be hard, but it’s worth the wait!