Banana Crumb Muffins

I have been searching for a really good banana bread recipe for years.  I thought I had found one, but it still wasn’t great, and was a lot of work with disappointing results.  Greasing the pan alone was a pain.  I came across this banana muffin recipe from a blog I follow named, The Girl Who Ate Everything, and I don’t think I will make banana bread ever again!  These muffins are quick and yummy and so much more rewarding than a big loaf of bread! I have made several recipes from this blogger’s site.  She knows what she’s doing!  Check her out! www.the-girl-who-ate-everything.com

I didn’t deviate at all from this recipe, except for one minor change, and only because of personal preference.  Here’s what happened…

We needed to eat this morning and had no food.  I had one egg left, which inspired the making of these muffins!

In the flour, I’ve already incorporated the baking powder, baking soda, and salt. Also not seen in this picture is vanilla, because I’m an airhead and forgot.  I have a lot to learn!

This is where I deviated from the original recipe.  I prefer to add my dry ingredients into my wet ingredients to avoid lumps.  But, I am sure there were no lumps in the original recipe, this is just my personal preference!  You can do either method.

Use an ice cream scoop that has a release on it to help make your life so much easier.  Or, using a spoon will work as well.

You can fill your muffin cups fairly generously.  The original recipe called for 10 muffins.  I find I can make 12 with no problem.  Just depends how big you want ’em!

Now for the ‘crumb’ part of the recipe!

In this, you want to add 1/3 cup brown sugar, 2 tablespoons of flour, 1/4 teaspoon cinnamon and 1 tablespoon of butter.  I tend to be a bit more generous with the butter here.  Can’t hurt, right?  It’s important your butter be COLD for this.

If you have a tool like this, now would be a good time to use it!  Otherwise, a fork will work just fine, or even your hands!  You want to achieve a coarse meal, in texture.

Like this.

Now is your chance to get your kids involved….  If I allowed it, my daughter would just take this bowl and eat it as a snack!  She’s wild that way.

And this will happen.  Guess where that hand ended up? Yup!  She was hungry.  Can’t blame her.  I promise, if I make this for anyone outside of my immediate family…okay, my extended family…I won’t let her eat out of the bowl.  Please don’t judge me!

All is done, but you can’t put it in the oven right now, unless you want a horrible, sticky mess to clean up after these babies are out of the oven!  If you didn’t have a child helping you with this part, omit this next step.

Brush all that sugar goodness back onto the muffins so it doesn’t stick to your pan!!

Now they’re ready for the oven!! 19 minutes at 375 and you are good to go!!

Mmmmmmm…  These are so good.  You’ll be happy you made these.  I promise.

Here is what you need to do:

Banana Crumb Muffins

1/3 cup melted and cooled butter

3/4 cup granulated sugar

1 tsp vanilla

1 egg

3 ripened bananas, mashed

1 1/2 cups flour

I teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

For the crumble: 

1/3 cup brown sugar

2 tablespoons flour

1/4 teaspoon cinnamon

1 tablespoon cold butter

Preheat oven to 375 F. Mix together the melted butter, sugar, egg, bananas, and vanilla in one bowl.  Blend flour, baking soda, baking powder, cinnamon, and nutmeg in another bowl. Add flour mixture to banana mixture and mix until all flour is combined.  Fill muffin tins with batter. Next, make your crumble and sprinkle over top of your batter.  Bake for 19 minutes.  Remove from muffin tin as soon as you can and let cool on wired rack.

Enjoy!!