Description

Indulge in the comforting sweetness of banana crumb muffins, featuring a tender interior and a crunchy topping that adds delightful texture. Perfect for breakfast or an afternoon treat, these muffins are an excellent way to use overripe bananas. Imagine the warm aroma filling your kitchen as they bake—each bite is like a cozy hug on a chilly day!

Ingredients

Scale

3 ripe bananas (mashed)
1 cup all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/3 cup unsalted butter (melted)
2 large eggs
1/4 cup whole milk
1/4 cup brown sugar (for topping)
1/4 cup rolled oats (for topping)

Instructions

Preheat your oven to 350°F (175°C) and grease muffin tins or line them with paper liners.
In a bowl, mash the ripe bananas until smooth but slightly chunky.
Mix in melted butter, granulated sugar, eggs, and milk until well combined.
In another bowl, whisk together flour, baking powder, cinnamon, and salt. Slowly fold into the wet ingredients without overmixing.
For the crumb topping, combine brown sugar, flour, melted butter, oats (if using), and cinnamon until crumbly.
Spoon batter into muffin tins until two-thirds full and top generously with crumbs.
Bake for about 18-20 minutes or until golden brown; a toothpick should come out clean.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast/Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (approximately 60g)
Calories: 190
Sugar: 12g
Sodium: 160mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: For added flavor, mix in chocolate chips or nuts. Use very ripe bananas for maximum sweetness and flavor. Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.