Banana Muffins
Course: BreakfastDifficulty: BeginnerServings
18
muffinsPrep time
12
minutesCooking time
18
minutesTotal time
30
minutesI adapted our favorite banana bread recipe to make muffins and won’t go back. I love how deliciously moist muffins are easy to grab and go.
Ingredients
- Muffins
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
3/4 cup brown sugar
2 large eggs
2 1/3 cups overripe bananas, mashed
- Crunch Topping
1/2 cup flour
1/2 cup oatmeal quick oats or old fashioned
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter, melted
Directions
- Preheat the oven to 350*. Line muffin pans with 18 liners. (I love using our reusable silicone liners for this and simply pop them into the dishwasher afterwards.)
- In the bowl of your standing mixer, cream together 1/2 cup softened butter and 3/4 cup brown sugar. Add the eggs and bananas; mix well.
- Mix the 2 cups flour, baking soda, and salt in a separate bowl then gradually add the dry ingredients to the mixer on low. Use a spatula to scrap the sides and bottom of the bowl. Mix until just combined. (Over-mixing sweet breads and muffins can cause them to be dense after baking.)
- Scoop the batter into the liners to about 2/3 full. (This is where I think the ice cream scoop with a trigger works well.)
- Mix the ingredients together for the crunch topping – if should look like coarse crumbs. Sprinkle the topping on the muffins.
- Bake the muffins at 350* for 16-18 minutes or until an inserted toothpick comes out clean.
Notes
- Any leftover crunch topping can be toasted in a frying pan on low until golden brown and crunchy. I love adding this to yogurt!
