Since I’m all about sharing some of my weird food quirks with you this week, I thought I’d toss another one your way.
I love bananas; however, as soon as the slightest brown speck appears, they’re dead to me.
Needless to say, I end up with quite a few inedible bananas on my counter. And although brown bananas make me twitch a little, I just can’t throw them away. So instead, I do what any responsible banana eater should do – I make banana desserts!
From delicious banana muffins, rum-coconut banana bread, and banana bundt cake to banana whoopie pies – MBA is kind of a banana bonaza!
These Banana Crumb Muffins are loaded with banana flavor that’s only heightened by the addition of a sweet and cinnamon-y crumb topping. They’re perfect for breakfast, a mid morning snack, or in my case – last night’s dinner.
March 14th, 2013
Banana Crumb Muffins
Yield: 12 muffins
Prep Time: 15 minutes
Cook Time:
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
For the Crumb Topping
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions:
1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.
2. In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt and cinnamon. In another large bowl, beat together bananas, sugars, egg, oil and vanilla. Stir the banana mixture into the flour mixture just until moistened. Evenly scoop batter into prepared muffin cups.
3. Make the Crumb Topping: In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until evenly distributed and crumbly in texture. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Notes:
- Store muffins in an airtight container at room temperature for up to two days.
Disclosure
This post is part of an ongoing relationship between My Baking Addiction and Gold Medal Flour. In June of 2012, My Baking Addiction attended a Farm to Table event in Kansas City to learn why Gold Medal has been America’s flour of choice for 125 years. Although this is a sponsored post, the views and opinions expressed are our own and based upon our personal experiences with Gold Medal Flour.
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{ 31 comments… read them below or add one }
These look so good! I am a sucker for anything with banana!
Woww.. looks so tempting and awesome.. wonderful pictures too.. thanks for sharing !!
These look so fantastic and classic looking! Yum!
We used to do a produce program that provided a ton of bananas. We would eat a few and then let the rest brown. At one point, we had over twenty bananas in our freezer. Yeah, I know… ridiculous. I took them out one day and just made massive amounts of banana bread. These muffins look wonderful. Perfect weekend treat.
I can’t wait to make these!! I just happen to have 3 bananas that need a recipe to join, because I also do NOT touch them after the dreaded brown speck appears!! lol Thanks for sharing!!
You and my kids would get along so well when it comes to bananas and brown spots. But holy moly the crumb topping on these. Love.
I’m soooo glad you posted this – most people think I’m weird for not eating bananas once they start to turn!
Is the topping to be added before or after baking.
Bec with me, the topping sunk through the muffin batter.
Thanks
This crumb topping is making me drool! Can’t wait to whip these up for my boys after school…might even have time to do it this morning! Thank you for making me smile! You ROCK!
Oh, I feel the exact same way about bananas. I’m the only one who eats them in my house, so I buy a really green one, a slightly green one, a less green one, and one or two yellow ones instead of a whole bunch. But, alas, I still end up with brown bananas more often than I’d like. I have three right now that need a good recipe and these muffins look great.
I love bananas too, but I have a different quirk: I don’t eat them au naturel… They have to be mixed with something else, like in a smoothie, or put in the microwave oven for a minute…
)
I love this recipe! Thank you for sharing. Like you, I only eat yellow (in fact almost greenish) bananas, so I love to be able to bake something wonderful like this with the other ones.
I have a feeling my daughters will really love these.
Thanks for posting a great recipe for me to use up my brown speckled bananas! My son and I feel the same and won’t eat them once a brown speck appears.
I have some ripe bananas now…..
Could I make this as a cake instead of muffins in a 8×8 pan? Sounds delicious!
Carin-
I haven’t tried this recipe in cake form but I don’t see why that would be a problem. Thanks for stopping by and have a great day!
-Jamie
Mmm, I love banana muffins, yours look so delicious!
I just made some really similar muffins yesterday, and they are delicious!! I feel the same way about brown bananas…good only for baking
Love that crumb topping! I can never eat my bananas quick enough, so I always seem to have some sitting around and waiting to be baked with!
I made these yesterday and they were absolutely delicious! The bananas that I had on hand were still unripe but I really couldn’t wait (and I didn’t want to buy riper ones anymore), so I just compensated by adding 1/4 cup extra light brown sugar, and 1/2 teaspoon banana extract. My sister isn’t fond of muffins or banana desserts, but she loved it! I can’t wait to make these again with riper bananas! I bet they’re going to taste so much better!
I baked these for breakfast this morning and they were wonderful. The crumb topping was a really great addition to delicious banana muffins.
The Banana Crumb Muffins look gorgeous and I love the pic , it looks so tasty and delicious.
Yum, Yum.
Once bananas start to brown, I, too, cannot eat them. The texture is weird to me. Luckily, I just happened to have three very ripe brown bananas sitting on my counter and along came this recipe. I made the muffins yesterday and they are absolutely delicious. They are so moist and chock full of banana flavor. The sweet, crumbly brown sugar topping certainly take these muffins up a notch. I will definitely make these again and again!
Debbie, did u add the topping before baking or after bakinf?
I made these last night, they are delish, I want to make the glazed donut muffins next. They sound good too. The one thing I did do differently was make up a ton of the crumb and put it in a Ziploc and freeze it. I saw that on the Martha Stewart site, it is ready to throw on anything anytime. I love it as a time saver.
These were the best banana muffins ever! I didn’t even miss the nuts because of the crumb topping!
I made these today with the help of my 2 1/2 year old son! They turned out beautiful and delicious and he loved stirring everything together.
These are THE BEST muffins I have ever had. Crumbled some chopped pecans on top. Totally awesome.
This recipe is the best banana recipe I have ever made. I have been experimenting with banana muffins and breads, and this on takes the cake. My muffins did not turn out as pretty as the picture, in fact they each had a crater in the center. However, the ooie gooie center of that crater complimented the soft, flavorful muffin perfectly. I will never look for another recipe again, this is perfect! Thank you!
Nikki-
I am so glad to hear you enjoyed the muffins – thank so much for reporting back. Typically if you get a small divot, it means the muffins were not baked through. However, if you like the ooey gooey center – then that’s a bonus! Thanks for stopping by!
-Jamie