Banana Crumb Muffins

Well, we all know what happens when you have a bunch of bananas that didn’t get eaten and therefore sit on the counter to ripen. Make Banana bread…or muffins. I chose muffins. I’m beginning to see the greatness in muffins. Easy portions, kinda cute, and fool proof. Or almost fool proof! 

Before baking: I had to test the batter, ya know. Make sure it was good. It was! 🙂 I kinda went a little crazy with the topping. 

After: Oh the house smells AMAZING! I can’t wait for these to cool down enough that I can eat one. 😉
Thats always the hard part of baking. Waiting!

I found the recipe on One of my favorite places to look! I love the reviews, and many times you’ll get some creative ideas on extras, substitutions and more. 

Here’s the recipe:
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.

*I had 4 bananas, so I used them all. The other thing I did was to add approximately 2-3 tablespoons cold coffee. Couldn’t even tell it was in there, but made the batter a little more moist.
* I also cooked it for 23 minutes, and it came out beautifully!

I give this recipe 5 stars. 
It’s easy, simple. I had everything on hand to make it, so most regular bakers should too. 
It’s yummy, moist and kid approved. 🙂 


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