This is my favorite banana muffin recipe. I have others that I make and enjoy, but I find myself making this one the most. I found this recipe on allrecipes several years ago. It is very highly rated. It now has five stars by over 3,000 people. So, I am not the only one that enjoys this recipe.
I have used part whole wheat in these and it works good. I hope you give them a try.
Banana Crumb 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
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
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
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F . Lightly grease 12 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
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.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
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.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
This recipe works for me.
{ 8 comments… read them below or add one }
I had three almost “gone” bananas and made these for dessert tonight and breakfast tomorrow. Everyone loved them, even my 11 year old who won’t go near bananas.
Kathy
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I had a dozen bananas I was planning to make banana bread with today, but decided to make these muffins instead. They really are fantastic. I’m glad I made 3 dozen.
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Yummy! These look fabulous!! I’m going to be baking tomorrow, so I’ll have to try these.
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Kathy and Faith, I am so glad you like these. We sure love them.
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I love banana bread. This recipe looks awesome. I have bookmarked it and will be trying it soon! Thanks.
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hehe, I made these for breakfast just yesterday! They make a breakfast appearance three or four times a month!
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I made these muffins tonight to put in my freezer for breakfasts, as my family is always looking for a quick yummy treat in the morning.
They turned out very moist and delicious! Thanks for the recipe. (I linked this post today at my blog!).
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Wouldn’t you know I packed all my cookbooks and I need to make muffins for breakfast — we’re out of bread and kids don’t want cereal and oatmeal AGAIN.
Perfect time to test YOUR muffins! I’m going to sub oil for butter and add some choc chips. Will report back later. Thanks!
Great photo, btw!
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