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Banana Crumb Muffins
These muffins are so moist and the crumb topping really takes them over the top. Mix in some chopped walnuts or pecans for some extra flavor and crunch!
Course Breakfast
Cuisine American
Prep Time 10 minutes minutes
Cook Time 18 minutes minutes
Total Time 28 minutes minutes
Servings 10 muffins
Calories 262 kcal
For the muffins: 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 ripe bananas mashed 3/4 cup sugar 1 large egg lightly beaten 1/3 cup butter melted For the crumb topping: 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/4 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.
Sprinkle the crumb topping evenly over the muffins.
Bake for 18 minutes, or until toothpick inserted in the center comes out clean.
Serving: 1 muffin | Calories: 262 kcal | Carbohydrates: 45 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 35 mg | Sodium: 299 mg | Potassium: 203 mg | Fiber: 1 g | Sugar: 26 g | Vitamin A: 270 IU | Vitamin C: 3.1 mg | Calcium: 32 mg | Iron: 1.2 mg