My husband stopped at the gas station the other day and walked out with a packaged banana muffin.
A muffin. Wrapped in plastic wrap. From the gas station.
I just…I don’t even…what was he thinking?
Then he had the nerve to complain that it wasn’t very good.
So I made muffins to teach him a lesson. I’m not sure what the lesson was. Maybe, if you buy gross packaged food I’ll recreate it at home for you?
Or maybe his sham of a muffin just made me hungry for the real thing.
Who can say?
Banana Crumb Muffins
For the muffins:
- 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
For the crumb topping:
- 1/3 cup packed brown sugar or Sugar In The Raw
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter cold
- Preheat the oven to 375 degrees. Line a muffin tin with papers.
- In a large bowl, mix together the dry ingredients.
- In a medium bowl, beat together the bananas, sugar, egg, and butter until well combined.
- Stir the banana mixture into the dry ingredients until just combined. Lumps are okay.
- Spoon the mixture into the muffin tins.
- To make the crumb topping, add all ingredients to a small bowl and work them together with a pastry cutter until you have coarse crumbs. If you're using Sugar In The Raw, the mixture won't come together as well as it does with brown sugar, but it provides a crunchy topping. Either option works great.
- Sprinkle the crumb topping evenly over the muffins.
- Bake for 18 minutes, or until toothpick inserted in the center comes out clean.