My husband usually does the grocery shopping but on occasion I will head out myself to pick up a few items. I usually check to see what we need beforehand…usually. Sometimes though I will come home with more of something we already have like fruit or other staples. When we have too much fruit in the fruit bowl, it doesn’t all get consumed in time and we end up having to throw out the excess.
This week we had a banana surplus so rather than throw out those that were over ripe, I decided to upcycle them if you will, into Banana Crumb Muffins. I usually make Banana Bread but this time I thought I’d kick it up a notch with this recipe for the BEST Banana Crumb Muffins ever!
Do you have a few extra ripe bananas lying around? Your family will love this delicious fall treat!
The BEST Banana Crumb Muffins
- 1 1/2 Cups + 2 Tbsp. All-Pupose flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 4 Ripe bananas (mashed)
- 3/4 cups Sugar (white)
- 1 Egg (beaten)
- 1/3 cup Canola Oil
- 1/3 cup Brown Sugar
- 1/8 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
- 1 tablespoon Butter (cold)
|Preheat oven to 375º. Grease the muffin tin, or add liners.|
|In a bowl mix together the 1 1/2 cups of flour, baking powder, baking soda, and salt. In a separate bowl, combine bananas, egg, white sugar, and oil, beat until slightly lumpy. Fold the banana mixture into the dry mixture until fully combined. Spoon batter into the muffin cups.|
|In a small bowl combine the brown sugar, cinnamon, nutmeg, and 2 tbsp. of flour. Add the cold butter, and cut into the mixture with a fork until it resembles crumbs. Sprinkle over each muffin cup.|
|Bake for 17-20 minutes, or until you can insert a toothpick into the centers and it comes out clean.|
Cozy up with a Banana Crumb Muffin and some hot cider, or a holiday latte. They are they are the perfect fall comfort food!
Mmmm…what can you pair this Banana Crumb goodness with?