Banana Crumb Muffins

I bought a bunch of bananas and they all got eaten up except for the last two.  They just sat around by their lonely selves for a few days and started to ripen beyond the point of no return.  I felt bad throwing them away, but at the same time the only thing that I knew of that used old bananas was banana bread, and no one here likes banana bread LOL.

I was stumped.

So I turned to my trusty friend Google and came upon this amazing recipe. I tweaked it a bit based on the reviews and was left with an apartment that smelled like heaven, the satisfaction of knowing that I didn’t let those sorry bananas go to waste, and a picky husband and toddler who suddenly decided that they enjoyed banana crumb muffins 🙂

Banana Crumb Muffins

Yield: 12 Muffins


For Muffins:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 ripe bananas, mashed
  • 1 egg, lightly beaten
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1/3 cup oil
  • 1 teaspoon vanilla
  • ¾ teaspoon ground cinnamon

For Crumb Topping:

  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon butter, cold


Preheat oven to 375°F and grease or line 12 muffin cups.

In a large bowl, sift together all-purpose flour, baking soda, baking powder, and salt.

In a separate bowl, beat mashed bananas, egg, sugar, brown sugar, oil, vanilla, and ground cinnamon until well incorporated.  Fold the dry ingredients into the banana mixture and divide into the prepared muffin tray.

In a small bowl, mix together all of the crumb topping ingredients until it resembles a course cornmeal.  Sprinkle the topping over the muffin batter and bake for 18-20 minutes, or until an inserted toothpick comes out clean.


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