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This week I made Banana Crumb Muffins. You’ve seen them everywhere, but have you ever tried to make them? These muffins are a hit at supermarkets and coffee shops all over the country (probably the world). Now, you can make them a hit in your own home!

These muffins look perfect with the crumble on top. And guess what?! They taste perfect too!

Believe it or not, there is actually a story behind these muffins… A few weeks ago, I volunteered at the Ronald McDonald House with some friends. We had the pleasure of cooking for families with sick kids. I was at a different friend’s house trying to raise money for our high school basketball program right before I headed downtown to the Ronald McDonald House, so I had the muffins with me. Of course, I ended up forgetting to bring the only item I was responsible for. That may sound horrible, but we found a surplus of sweet treats when we got to the Ronald McDonald House, so it was okay. We had a blast cooking for the families and doing some work in the kitchen.

These Banana Crumb Muffins tasted just like the good, homemade ones at local coffee shops. I advise you to eat them while they are warm. The temperature does a lot to the flavor and overall enjoyment.

And by the way… It’s lacrosse season again!

Banana Crumb Muffins

By Lori Lange

An awesome breakfast muffin recipe!

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Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 43 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins (1 per serving)

Calories 222 kcal

Ingredients

  

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MUFFINS:

• 1½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 medium mashed, ripe bananas
• ½ cup granulated white sugar
• ¼ cup packed light brown sugar
• 1 large egg
• ⅓ cup melted butter
• 1 teaspoon vanilla extract

CRUMB TOPPING:

• ⅓ cup packed light brown sugar
• 2 tablespoons all purpose flour
• 1 tablespoon chilled butter
• ¼ teaspoon ground cinnamon

Instructions

 

• Preheat the oven to 375℉. Line a 12 cup muffin pan with paper liners.
• In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside. In a separate bowl, whisk together the bananas, sugars, egg, butter and vanilla. Whisk in the dry ingredients. Spoon into the prepared muffin cups.
• Prepare the crumb topping: In a small bowl, use a fork to mix the sugar, flour, butter and cinnamon. Sprinkle the crumb topping over the batter in each cup.
• Bake 18 to 20 minutes, or until the muffins are cooked through in the center (use a toothpick to test coming out clean).

Nutrition

Serving: 1muffinCalories: 222kcalCarbohydrates: 39gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 32mgSodium: 281mgPotassium: 147mgFiber: 1gSugar: 22gVitamin A: 229IUVitamin C: 3mgCalcium: 39mgIron: 1mg

Keyword banana, muffins

Tried this recipe?Let us know how it was!

This recipe comes from RecipeBoy.com

Here are a few more muffin recipes you might enjoy:

• Cinnamon Coffee Cake Muffins by Crunchy Creamy Sweet
• Orange Ricotta Muffins by RecipeBoy
• Peanut Butter and Jelly Crumb Muffins by How Sweet It Is
• Snickerdoodle Muffins by RecipeGirl