PostHeaderIcon Banana Crumb Muffins

I am ashamed of myself. I truly am. I haven’t posted a sweet/dessert recipe in two weeks! Since I usually blame everything on my pregnancy I’m going to blame this on my pregnancy as well. ;) Before I was pregnant I always craved chocolate. Always. But now I rarely crave chocolate, I now crave salty foods and a non-chocolate sweet here and there. Well, this particular recipe was one of my non-chocolate cravings and it did not let me down.

If you’re ever trying to think of a new way to use up those brown bananas on your counter this is the recipe to try! I love making banana bread but a gal can only make it so many times. I have made these muffins several times and they never disappoint. The muffin is deliciously moist and the streusel topping really takes this muffin to a new level. I love eating these for a snack but I think they’re especially perfect for breakfast! One of these muffins and a cup of coffee or milk and you’re good to go!

Banana Crumb Muffins


For the muffins:
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
½ teaspoon cinnamon
1/3 cup butter, melted

For the topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Preheat oven to 375°.  Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, cinnamon and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

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.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Source: All Recipes


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