Description
Deliciously moist Banana Crumb Muffins topped with a crunchy crumb coating, perfect for breakfast or a snack.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with butter or line it with paper liners.
- Mash the bananas with the melted butter until smooth and creamy.
- Stir in the baking soda and salt, mixing well to incorporate.
- Add sugar, the beaten egg, and vanilla extract, and mix until combined.
- Fold in the all-purpose flour and rolled oats gently to avoid overmixing.
- Prepare the crumb topping: In a separate bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly.
- Fill each muffin cup about 2/3 full with banana batter, then sprinkle the crumb topping over each.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
Notes
Make sure to use well-ripened bananas for maximum sweetness. These muffins can also be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 13g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: bananas, muffins, breakfast, baking, crumb topping