Banana Crumb Muffins

7 Jul

IMG_20140707_203635 (1)

These didn’t taste a whole lot like bananas (I only had two bananas on hand when I made these, so that might be why), but they’re still pretty good. The crumb topping is what makes it. Next time, I’ll try it with two or more bananas and see if they’re even better. I also want to try using melted butter instead of vegetable oil to see if that makes the muffin more moist.

INGREDIENTS

Muffin
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
1/2 cup sugar
1/4 cup light brown sugar, packed
1 egg, lightly beaten
1/3 cup vegetable oil
1 teaspoon vanilla
Topping
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or fill cups with paper liners.
  2. In a large bowl, mix together dry ingredients for muffins — flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugars, egg, vegetable oil, and vanilla. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. in a small bowl, mix together brown sugar, 2 tablespoons flour, and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe adapted from Allrecipes

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One Response to “Banana Crumb Muffins”

  1. Gona July 9, 2014 at 6:39 am #

    Those sounds so good! Totally making those this weekend! :)

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