Tuesday, January 3, 2012

Banana Crumb Muffins

Every once in a while I end up with a bunch of very ripe bananas that I have to use up pronto. Today was one of those days... I felt like making something new, so I did some research online and found a very yummy tasting recipe for banana crumb muffins. I doubled the recipe and I am really happy I did! The result was fantastic! 


For the muffin batter:
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 tsp ground cinnamon
* 1/4 tsp ground cloves
* 3 bananas, mashed
* 1/2 cup white sugar
* 1/4 cup packed brown sugar
* 1 egg, lightly beaten
* 1/3 cup canola oil
* 1 tsp vanilla extract
* 1/3 cups chopped walnuts (optional)

For the topping:
* 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 12 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, cinnamon and cloves. In another bowl, beat together bananas, sugars, egg, oil, and vanilla extract. Stir the banana mixture into the flour mixture just until moistened. Add walnuts, if using. 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 20-22 minutes, until a toothpick inserted into center of a muffin comes out clean.

    Makes 12 muffins.

    Holy smokes! These are amazing! Give them a try! You won't be disappointed! You could really make these into cupcakes, they are so moist and fluffy- just add some cream cheese frosting instead of the crumb topping and voila- heavenly banana cupcakes! I just might try that next time- because I am definitely making them again.

    Recipe adapted from:

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