I’ve made these before and I’ll make them again. Theses are top notch homemade banana crumb muffins with an emphasis on the CRUMB! Love that stuff. Crunchy sugary goodness atop of a “somewhat” healthy moist cake, YES! I said I’ve made these before and the funny thing about that is both times I had to pull the bananas out of the trash because about 10 minutes before I made the muffins J thought to herself, oh these bananas are all black (we just got back from the store with brand new fresh ones) toss em. Not knowing that I had been eying those last three super ripe nanas for the past couple days. So just like the last time I yelled out “Why on earth would you throw out those perfectly good bananas!?!”. So I snagged them out of the trashcan outside (they were on the very top) and proceeded to blend them up to show how lovely those trashed bananas became blended into a wonderfully smelling banana puree. Now Z has been sick the past few days and when I made her smell the wonderful banana puree she proceeded to explain to me how “you know when your sick and things that smell good normally now make you want to puke when you smell them…”. Not good, but the muffins came out perfect, J’s words not mine. Z had no problem with the cooked muffins, and we all lived happily every after. The end.
Banana Crumb Muffins
Makes 3 dozen mini muffins and I assume about 1 dozen regular sized muffins. Recipe from All recipes. It’s like 5 out of 5 stars with over 5000 reviews, can’t go wrong there.
- Ingredients
- 1 c. unbleached all purpose flour
- 1/2 c. white whole wheat flour
- 1 t. baking soda
- 1 t. baking powder
- 1/2 t. sea salt
- 3 very ripe bananas mashed
- 3/4 c. turbinado sugar, blended into a fine powder
- 1 egg lightly beaten
- 1/3 c. unsalted butter, melted
- 1/3 c. packed brown sugar
- 2 T unbleached all purpose flour
- 1/4 to 1/2 t. cinnamon
- 1 T. unsalted butter, softened
- Preparation
Preheat oven to 375 degrees and lightly spray muffin pan with cooking oil or line with muffin papers. In a large bowl mix together flours, baking soda, baking powder and salt and set aside. In a new bowl blend bananas with a fork until smooth then beat in the turbinado sugar, egg, and melted butter. Pour this mixture into the dry mixture and combine. Pour equal amounts into your muffin pan (made 3 dozen mini muffins). In a small bowl combine brown sugar, two T. of flour, cinnamon, and softened butter until it resembles cornmeal consistency (I ended up using my hands). Crumble over top of muffins. Bake for 18 – 20 minutes if large muffins, about 10 minutes for mini’s, or until a toothpick comes out clean. Perfect, let cool for a minute if you can!