Banana Crumb Muffins

I'm always looking for different things to make for breakfasts on the weekends.  These muffins are outstanding! It's a great way to use those overripe bananas that are sitting on the counter.  The cinnamon and brown sugar crumb topping is what makes these so good.


Banana Crumb Muffins
Adapted from this recipe on Allrecipes.com

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 12

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 3/4 tsp. ground cinnamon
• 3 bananas, mashed
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 1 egg, lightly beaten
• 1/3 cup canola oil
• 1/3 cup packed brown sugar
• 2 tbsp. all-purpose flour
• 1/4 tsp. ground cinnamon
• 1 tbsp. butter

Directions:

1. Preheat oven to 375 degrees.  Lightly grease muffin cups or line with muffin papers.
2. In a large bowl, mix together flour, baking soda, baking powder, salt, nutmeg and cinnamon.  In another bowl, beat together the bananas, sugars, eggs and oil.  Stir the banana mixture into the flour mixture just until combined.  Spoon batter into muffin cups.
3. In a small bowl, mix together brown sugar, flour and cinnamon.  Cut in butter until mixture looks like coarse cornmeal.  Sprinkle topping over muffins.
4. Bake for 18-20 minutes or until a toothpick comes out clean.

Notes & Suggestions:

These are best served the same day.  The topping starts to soften once they are stored in a container.  They are still tasty, just no longer crunchy on top.  

Walnuts could also be added to the muffin mixture or the topping mixture as well.

You could also use this batter to make banana bread.  One batch will make 2 mini loaves.  Bake at 350 degrees for 30 minutes.