My Cake Decorating Gallery

Monday, September 19, 2011

Banana Crumb Muffins

This is a tasty little recipe. I wanted to make something special for The Husband for breakfast as well as use up some super ripe bananas. Of course, this was extra super duper nice of me because I was specifically cutting out sweets from my diet for several weeks... so I threw the rest in the freezer. This was a good experiment though and a few weeks later I pulled a few out, popped them in the microwave for a few seconds, and tried one and it was still quite moist and very tasty. I definitely would make this recipe again. This would also be a good make-ahead recipe for a breakfast or brunch since they would keep for a few days and they freeze well also. I hope you enjoy!

Banana Crumb Muffins
As seen here on


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
  • Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  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 mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

1 comment:

  1. That muffin looks awesome! You need to show me how to take pics like that with this new camera! ;)