Tender muffins made with bananas. A sweet crumb top. I want to take these muffins on a picnic. I want to alternate taking bites of muffin and taking sips of black coffee.
Bananas, why are you so yummy? Why are you so yummy in baked goods, in smoothies, in pancakes, with peanut butter?
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Easy Banana Smoothie with Homemade Granola
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Banana Crumb Muffins
1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
2 large ripened bananas, mashed
3⁄4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
2/3 cup packed (light or golden) brown sugar
4 Tablespoons all-purpose flour
1⁄4 teaspoon ground cinnamon
2 Tablespoons butter, melted
1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 11⁄2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and 1/3 cup melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 4 tablespoons flour and cinnamon. Pour in the butter, one tablespoon at a time, just until moistened. It will resemble coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.