Banana Crumb Muffins

Ripe Bananas.  You know what that means? Time to bake!  As a kid my mom would whip up some banana muffins for breakfast.  When I woke up and wandered into the kitchen while wiping sleep out of my eyes, I'd breathe in the aroma of bananas and brown sugar while she pulled them out of the oven.  These muffins taste like banana bread but they have the added factor of a crumbly brown sugar and butter topping which is added before baking.  When they're done they have a nice crackly, crunchy and sweet texture.

                                                                 Banana Crumb Muffins

My mom originally found this recipe in Taste of Home.

Yield:  About 1 dozen muffins


1-1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
3 large ripe bananas, mashed
3/4 c. sugar
1 egg, lightly beaten
1/3 c. butter or margarine, melted
1/3 c. packed brown sugar
1 T. all-purpose flour
1/8 t. ground cinnamon
1 T. butter or margarine


In a large bowl, combine dry ingredients.  Combine bananas, sugar, egg and butter; mix well.  Stir into dry ingredients just until moistened.  Fill greased or paper-lined muffin cups three-fourths full.  Combine the first three topping ingredients; cut in butter until crumbly.  Sprinkle over muffins.  Bake at 375 degrees for 18-20 minutes or until muffins test done.  Cool in pan ten minutes before removing to a wire rack. 


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