Banana Crumb Muffin

What does a rainy Saturday, overly ripe bananas and a cabin-fevered girl bring together? Banana muffins of course!

I based this recipe (with tweaks from other users' input) on the "Banana Crumb Muffins" on Allrecipes.com: http://allrecipes.com/recipe/banana-crumb-muffins/

Recipe makes 12 muffins

Batter

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 bananas, mashed
• 1/2 cups white sugar
• 1/2 cups brown sugar
• 3/4 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/3 canola oil
• 1 egg

Crumb Mixture 

• 2 tbs all-purpose flour
• 1/4 tsp ground cinnamon
• 1 tbs butter

Directions

1) Preheat oven to 375 degrees

2) In one bowl, mix together the flour, baking soda, baking powder and salt. Set aside.

3) In a second bowl, mash bananas then add white sugar, brown sugar, cinnamon, vanilla extract, canola oil and egg. Mix together.

4) Add the banana mixture into the first bowl of flour mix and combine until batter is moistened.

5) Spoon batter into muffin cups or greased muffin tray.

6) For the crumb mixture, mix the butter (room temp), cinnamon and flour together into a cornmeal texture. Let it be CRUMBLY.

Okay so this picture doesn't do it justice but the mixture is almost there! The butter pieces should be broken down a little smaller.

This picture is where I mixed the crumb mixture TOO WELL. It shouldn't look melted but grainy.

7) Bake for 18 - 20 minutes. Check center with toothpick. Viola!

Beautiful!

FYI this is with the successful crumb mixture :)

Review:

This was a very simple recipe and definitely one that I will keep in my repertoire. The muffin was moist inside and I loved the added crumb texture on top. 

Makes an easy gift for friends and families! For the following week it made a nice stash on the counter for an easy grab of morning breakfast. 

Happy Tastings!