Banana Crumb Muffins

SUBMITTED BY: Lisa Kreft PHOTO BY: PIKOGIRL82

"The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!"

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 10 muffins

USMETRIC

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INGREDIENTS

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

READ REVIEWS (2,402)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 28, 2004 by moonlight sonata

I had a bunch of very ripe bananas, so I decided to make these muffins. DELICIOUS! Following the suggestions of others, I used 1/3 cup of oil instead of butter. This made 12 generous-sized muffins. They melted in my mouth. Yum! And, for what it's worth, 1/8 cup equals 2 tablespoons!

65 users found this review helpful

Reviewed on Jan. 31, 2004 by CSANDST1

These muffins are very good. To make them healthier, I replaced 1/2 c. flour w/ 1/2 c. whole wheat flour; used low fat margarine instead of butter; cut the sugar to 1/2 cup; used 1/4 tsp. cinnamon for more flavor. Muffins did very moist and flavorful. Will make again!!!

42 users found this review helpful

Reviewed on Jan. 28, 2004 by TRISHA SANTIAGO

I just baked these this morning before coming to work, and they are DELICIOUS!!! The only alterations I made was that I added about 1 tsp. cinnamon to the muffin batter, and I also took the suggestion of others and used 1/3 c. oil instead of the butter. The recipe made 12 BIG muffins, I baked them exactly 20 minutes, and they came out perfect. The muffins are moist and not too sweet. The crumb topping worked great and adds the perfect touch. Thanks for a great recipe Lisa, I'll definitely be making these again.

38 users found this review helpful

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