Description
Deliciously moist Banana Crumb Muffins topped with a buttery, crunchy crumb topping, perfect for breakfast or a snack.
Ingredients
Scale
- 2–3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch of salt
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour (for crumble)
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin well.
- Combine the melted butter with the mashed bananas in a mixing bowl.
- Stir in the sugar, then add the beaten egg and vanilla extract.
- Sprinkle the baking soda and salt over the mixture and gently fold them in.
- Add the flour and stir until just combined; a few lumps are fine.
- In another bowl, combine the brown sugar, 1/4 cup flour, and cinnamon for the crumble.
- Sprinkle the crumble over the muffin batter in the tin.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool before serving to enhance flavors.
Notes
Use ripe bananas for the best sweetness and moisture. Store muffins in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 11g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg