These banana crumb muffins are quick and easy to make. They are oh so moist and yummy. For more banana recipes we like, try Banana Chocolate Chip Cookies, Cream Cheese Filled Banana Bread, and Banana Cupcakes with Cinnamon Cream Cheese Frosting.
Who here loves bananas?
It’s a fruit I buy at the store every week, because not only do I like it, but my kids LOVE it! Unfortunately, I feel like we have “off weeks” with the fruit and sometimes they don’t get eaten (I swear they’re all eaten in 2 days during the “on weeks”!!) I usually don’t mind if they don’t get eaten because I try to keep tons of banana recipes (like Frosted Banana Bars or our classic Banana Bread) on hand for all those over-ripe bananas that aren’t being eaten. Today’s Banana Crumb Muffins recipe is another one of those. The kids love them, and we have extras we like to freeze them and pull them out a few days later. We’ve made these a few times in the last few months and will probably be making it some more soon for all those “off weeks” on the banana usage.
Making Banana Muffins
PREP. Preheat oven to 375°F. Line 10 muffin pan slots with liners, or grease them well. DRY INGREDIENTS. Mix together 1 1/2c flour, baking soda, baking powder, salt, nutmeg and cinnamon in a bowl. WET INGREDIENTS. In a separate mixing bowl, beat together bananas, sugar, egg, vanilla and melted butter. Add flour mixture to the banana mixture and stir until just moistened. Spoon the batter into muffin liners in the muffin pan. Crumb Topping MIX. In another small bowl, mix brown sugar, 2 TB flour and cinnamon. Cut in 1 TB butter and mix until crumbs form. BAKE. Sprinkle crumbs over the muffin batter and bake for 15-18 minutes or until a toothpick comes out clean. *Tip: Sometimes you’ll notice that muffins stick to the paper liner. You can lightly spray the liner with cooking spray before adding the batter to help minimize the sticking. You can also use foil liners or silicone liners.
Variations:
You can reduce the sugar to ½ c for a less sweet versionAdd chopped pecans or walnuts to the crumble toppingSubstitute half of all purpose flour with an equal amount of wheat flourAdd mini chocolate chips to the batterMini muffins: bake for 11-12 minutes or until a toothpick inserted into the center comes out clean.
Banana Tips
This recipe calls for overripe bananas. The banana peel should be covered with brown and be very soft to the touch.
Freezing ripe bananas: Sometimes my kids will devour all the bananas before any of them get ripe enough, other times I feel like I am left with several uneaten ripe bananas. If I am not ready to bake anything I will stick the entire banana into the freezer. This way I have some on hand. When I’m ready to use them I let them thaw a bit on the counter before mashing them.Making bananas ripe: If you don’t have any ripe bananas you can use the oven to roast the bananas enough to sweeten and soften them. Preheat the oven to 250°F and line a baking sheet with parchment paper. Place the unpeeled bananas on a sheet and bake for 10 minutes. Flip them over and bake for another 10 minutes. Allow bananas to cool before peeling and mashing them.
Storing Info
Once great thing about banana muffins is that they get more moist and sweet the second day. You can easily STORE them in an airtight container for up to 5 days and have them stay nice and fresh. Of course they will eventually dry out so for longer storage you can FREEZE them. I like to place each muffin in a fold top sandwich bag and store them together in a freezer Ziploc. Muffin will last in the freezer for months.
For more yummy Muffins, check out:
Mini Applesauce MuffinsChocolate MuffinsBlueberry MuffinsCinnamon Roll MuffinsLemon Poppyseed MuffinsMini Frosted Cinnamon Donut Muffins
