My sisters and I have been making these banana muffins for years. There are one of our favorite banana recipes to make. I have others that I make and enjoy, but I find myself making this one the most.
I have been making this recipe for so long that I am not sure where it came from. I think it may have been an Allrecipes recipe, back in the early days of the internet and food sites.
I am also not sure who tried these muffins first. It might have been me, but it might have been my sister. Either way it is a recipe we all have enjoyed for years.
I used to make these with part whole wheat flour. They work great that way. Now that some in my family eat gluten free, I make them with Bob’s Red Mill 1 to 1 gluten free blend. The banana in these muffins make them great for a gluten free muffin. If you make the gluten free version, no one will know that they are gluten free.
One of the things that I love about these muffins is the crumb topping. The sugar, flour, butter, cinnamon mixture sprinkled on top adds a nice crunchy topping to these. This basic topping actually works well on all kinds of muffins. It takes a basic muffin and makes it better.
Easy and delicious way to use up extra bananas. Also easy to make gluten free.
- 1 1/2 cups flour (For a gluten free version use Bob's Red Mill 1 to 1 gluten free flour blend.)
- 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 flour (For a gluten free version use Bob's Red Mill 1 to 1 gluten free flour blend.)
- 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. Set aside.
In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened.
Scoop batter into prepared muffin cups filling cups about 2/3 full.
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 dividing evenly between muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Let cool in pan about 5 minutes. Remove to wire rack to finish cooling.
Originally shared April 2009.