Wednesday, January 18, 2012

Banana Crumb Muffins

I spent the weekend cleaning out my freezer of overripe banana's and after making 6 loaves of banana bread, I decided I needed to make something else with the rest of the bananas. I found these Banana Crumb Muffins on It was something different than the banana bread my family loves. I took some to work and everybody loved them. These would freeze really well to. Hope you like them as much as we did.

Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed (I used 3 cups & doubled the recipe)
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/2 cup packed brown sugar
2 TBL all-purpose flour
1/8 tsp cinnamon
1 TBL butter

1. Preheat oven to 375 F. Lightly grease 10 muffin cups, or line with muffin papers. (I used cupcake liners and got 24 cupcake size muffins from doubling the recipe).
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 misture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 TBL flour and cinnamon. Cut in 1 TBL butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center of muffin comes out clean (because mine weren't true muffin size they cooked 18mins, I would check at 15 mins. I used my Pampered Chef Stone)