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Banana Muffins

Banana Muffins

Easy and delicious way to use up extra bananas. Also easy to make gluten free. 

Course Bread, Breakfast
Cuisine American
Author Lynn's Kitchen Adventures

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees F . Lightly grease 12 muffin cups, or line with muffin papers.

  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. Set aside. 

  3. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. 

  4. Scoop batter into prepared muffin cups filling cups about 2/3 full. 

  5. 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. 

  6. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

  7. Let cool in pan about 5 minutes. Remove to wire rack to finish cooling.