Banana Muffins with Crumb Topping
Overripe bananas still have value — in fact, they make the best muffins. Your past isn’t spoiled. It’s the sweetness that brings others healing.
Servings: 10 Muffins
Calories: 257kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 ripe bananas mashed
- 3/4 cup granulated sugar
- 1 3 egg lightly beaten
- 1/3 cup butter melted
Crumb Topping
- 1/3 cup brown sugar packed
- 2 tbsp all-purpose flour
- 1/8 tsp ground cinnamon
- 1 tbsp butter softened
Instructions
- Preheat oven to 375°F (190°C)
- Line or grease 10 muffin cups.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt
- In a separate bowl, combine mashed bananas, sugar, egg, and melted butter.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Do not overmix.Divide batter evenly among prepared muffin cups
- For Crumb Topping: In a small bowl, combine brown sugar, flour, cinnamon, and butter until crumbly.
- Sprinkle crumb topping evenly over each muffin.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean
- Cool in the pan for 5 minutes before transferring to a wire rack.
Video
Notes
Chef’s Notes
- The darker the bananas, the sweeter and more flavorful the muffins.
- Avoid overmixing the batter to keep the muffins tender.
- These muffins freeze beautifully for up to 3 months.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.Tip text