Banana Crumble Muffins

I had a really hard decision to make this week. I had about 6 recipes I wanted to try out but only had enough time to bake one. In the end, I went with a banana crumble muffin because it was super easy and I had all the ingredients at home. It was also an opportunity to use up some of the frozen bananas I have in the freezer because they were taking over! These muffins are an amazing combination of two of my favourite desserts: banana bread and crumble pie. It can’t be regular pie, it has to have a crumble top or I won’t touch it!

Usually I wouldn’t dare to make a banana dessert without chocolate chips, but I’m happy I made an exception here, as the sweet topping complements the banana cake extremely well.

BANANA CRUMBLE MUFFINS (adapted from Allrecipes)

286 calories, 48g carbs, 10g fat, 4g protein: per muffin. I got 9 good sized muffins.

What You Need:

Muffin:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 1 egg, lightly beaten
  • 1/3 cup canola oil
  • 1 tsp vanilla
  • ½ tsp nutmeg
  • ¾ tsp cinnamon

Crumble Topping:

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter, cold

What You Need to Do:

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 9-10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, nutmeg and cinnamon. In another bowl, beat together bananas, sugar, egg, vanilla and oil. 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, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal (I used my hands and it took about 2 minutes). Sprinkle topping over muffins. You might have a bit of topping left over.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
  5. Enjoy!

6 Responses

  1. February 4, 2012 2:28 pm #

    mmm they look delicious. i think i’ll make them for tomorrow’s breakfast at bed.

    • Rebecca the Cherry Picker
      February 4, 2012 2:33 pm #

      Thanks Veronica, they are great!

  2. February 5, 2012 1:33 pm #

    Oooo these look delicious! I love the sound of the crumble topping – I bet it adds a lovely little crunch to the top of the muffins.

  3. Heather
    February 9, 2012 1:39 am #

    I just pulled mine out of the oven! They smell amazing! I added walnuts in mine and made half the batch as mini muffins. I cannot wait to try them!

    • Rebecca the Cherry Picker
      February 9, 2012 5:13 pm #

      I was thinking of making these as mini muffins. They would be just too adorable! How did they turn out Heather?!

  4. TheKua Does Food
    April 7, 2012 7:43 pm #

    Thanks for the awesome recipe. I just made a bunch to get rid of some overripe bananas and were delicious. The crumble definitely makes a big difference.

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