Easy Cinnamon Crumb Banana Muffins
Got overripe bananas but are tired of the same old banana bread recipe? These easy banana muffins have the most delightful crumb topping that will have you wishing for more overripe bananas in your life. The cinnamon & hint of nutmeg flavors in the crunchy crumb topping makes them truly irresistible! Sure, go ahead and try to eat just one. We bet you can’t do it.
Directions
1. Gather ingredients. Preheat oven to 375 degrees. Line a 12-muffin tin with muffin liners.
2. In a large bowl whisk together flours, baking powder, baking soda, and salt to fully combine. Set aside.
3. In a separate bowl, combine bananas, sugar, egg, and oil.
4. Stir with a wooden spoon until wet ingredients are fully combined.
5. Add wet ingredients to dry ingredients.
6. Stir until wet and dry ingredients are just combined. Do not overmix.
7. Divide batter evenly into lined muffin tin. Set aside.
8. Make the crumb topping: Combine brown sugar, flour, cinnamon, and nutmeg in a small bowl and stir with a fork to mix.
9. Cut the tablespoon of butter into the brown sugar mix with fork or by hand.
10. This should be done fairly quickly and finished crumb mixture should look like coarse cornmeal.
11. Divide the crumb topping evenly between the filled muffin cups. Do not press down into batter.
12. Bake in preheated oven for 18-20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool in pan for 5 minutes before removing to wire rack to cool completely.
13. Best enjoyed while warm as-is or with a pat of butter on top! Can be stored in an airtight container at room temperature for 3 to 4 days.
Easy Cinnamon Crumb Banana Muffins
Ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 medium overripe bananas, mashed
- 3/4 cup sugar
- 1 large egg
- 1/3 cup vegetable oil
- 1/3 cup brown sugar, packed
- 2 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon butter, room temperature
Instructions:
How to cook Easy Cinnamon Crumb Banana Muffins
- Gather ingredients. Preheat oven to 375 degrees. Line a 12-muffin tin with muffin liners.
- In a large bowl whisk together flours, baking powder, baking soda, and salt to fully combine. Set aside.
- In a separate bowl, combine bananas, sugar, egg, and oil.
- Stir with a wooden spoon until wet ingredients are fully combined.
- Add wet ingredients to dry ingredients.
- Stir until wet and dry ingredients are just combined. Do not overmix.
- Divide batter evenly into lined muffin tin. Set aside.
- Make the crumb topping: Combine brown sugar, flour, cinnamon, and nutmeg in a small bowl and stir with a fork to mix.
- Cut the tablespoon of butter into the brown sugar mix with fork or by hand.
- This should be done fairly quickly and finished crumb mixture should look like coarse cornmeal.
- Divide the crumb topping evenly between the filled muffin cups. Do not press down into batter.
- Bake in preheated oven for 18-20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool in pan for 5 minutes before removing to wire rack to cool completely.
- Best enjoyed while warm as-is or with a pat of butter on top! Can be stored in an airtight container at room temperature for 3 to 4 days.
Calories
320.59Fat (grams)
1.75Sat. Fat (grams)
0.82Carbs (grams)
76.35Fiber (grams)
1.97Net carbs
74.37Sugar (grams)
60.52Protein (grams)
2.85Sodium (milligrams)
217.82Cholesterol (grams)
18.04