Need to use up some brown bananas? These banana muffins have a drool-worthy crumble topping and are so easy to whip up.
One of my favorite parts of the cooler months is being able to bake whenever I want. In the summer, my kitchen turns into a hot box, even with the air on. I have always said I’m not much of a baker, but I can make a few delicious recipes. Muffins are my forte.
This recipe makes the perfect amount of muffins: 10. If I make a huge batch of 24 I will.eat.them.all. Honestly, I cannot hold back when it comes to baked goods. The girls love these for an after school snack and, as discovered last week, Liam will gobble one of these up too!
While the crumble isn’t necessary, you kind of need it. Trust me. I have been adding this crumble to every muffin lately because it makes them feel a bit more like a bakery style muffin.
- 1⅔ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 whole ripe bananas, mashed Brown bananas = ripe
- ¾ cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ⅓ cup coconut oil, melted
- Click the link above for the recipe.
- Preheat the oven to 375º. Line a muffin tin with 10 cups (or coat with cooking spray).
- In a small bowl, mix together flour, baking soda, baking powder, cinnamon and salt. Stir with a fork. Set aside.
- In a small dish, mash butter, brown sugar and cinnamon with a fork, until it crumbles. It should clump together and look almost like sand. Set aside.
- In the bowl of a stand mixer (with paddle attachment), add bananas, sugar, egg and coconut oil. Beat at medium speed for 1-2 minutes. Add vanilla extract.
- Slowly shake in flour mixture. Beat until just mixed.
- Using a muffin scoop or a spoon, fill muffin cups ¾ the way full. Top with crumble mixture, pressing gently.
- Bake 17-19 minutes, or until golden brown.