These banana muffins are SO. GOOD. and I’m 1000% positive you’ll be hooked on them like we are after you try them. Not only are they delicious, but they make for a quick & easy breakfast as you’re running out the door.
Gio & I have a banana smoothie every single morning, so there’s no shortage of bananas around here! We had a few that were suuuuper ripe & hubby suggested that I make banana muffins. I waited until Gabriella was napping & enlisted Gio to help me throw these together. Scroll to the bottom for the recipe card.
Gio LOVES to help me in the kitchen. I give him easy jobs like filling the tin with liners, pouring ingredients & stirring things together. I want him to establish a good relationship with the kitchen while learning valuable life skills.
Banana Crumb Muffins
These are the best, most delicious banana muffins you’ll ever have!
- 1 1/2 Cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 bananas (mashed)
- 1/2 cup white sugar
- 1 egg
- 1/3 cup melted butter
- 1 teaspoon vanilla
- For the crumb topping
- 1/3 cup packed brown sugar
- 2 Tablespoons flour
- 1/8 teaspoon cinnamon
- 1 tablespoon cold butter
Preheat oven to 375 degrees F. Lightly grease a muffin tin or fill with liners.
Combine flour, baking soda, baking powder & salt.
Beat bananas, white sugar, egg, melted butter & vanilla. Stir the banana mixture into the flour mixture & mix until just combined.
Use an ice cream scoop to fill your muffin tin with the batter.
Mix the brown sugar, flour & cinnamon together. Use a fork or pastry blender to cut the butter into the mixture until the lumps are small. Sprinkle over batter.
Bake for 18-22 mins or until a toothpick comes out clean.
YIELD: 8 large muffins