Banana Crumb Muffins . . . crunchy topping is a nice addition

     It might seem that I am on a muffin mission since may last post was also a muffin post (Apple Crisp Muffins). I am not. Actually, I had no intention to make banana muffins.

     I did have some overripe bananas that I was going to give to a friend so she could make muffins for a meeting. Somehow the bananas were never exchanged and at the last minute I quickly stirred up some muffins for her (about a 10 min. prep).

     She said they were good and I thought the crumb topping looked nice and added an interesting texture component.

Banana Crumb Muffins Muffins:

1½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

3 bananas, mashed

¾ cup granulated sugar (I used a scant measure)

1 egg, lightly beaten

1/3 cup canola oil

Crumb Topping:

1/3  cup packed brown sugar (I used a scant measure)

2 tablespoons all-purpose flour

¼  teaspoon ground cinnamon

1 tablespoon chilled butter

1.     Preheat oven to 375°. Lightly grease 12 muffin cups or line with muffin papers.

2.     Muffins:

a.     Combine 1½ cups flour, baking soda, baking powder and salt in large bowl.

b.     In separate bowl beat or whisk together bananas, sugar, egg and oil.

I used an old-fashioned potato masher to mash the bananas. 

c.     Stir banana mixture into the flour mixture just until moistened. Do not over stir! (The is the key to great muffins is to not over mix!)

3.     Spoon batter into prepared muffin cups.

4.     Crumb Topping:

a.     In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon.

b.     Cut in 1 tablespoon butter with a fork until mixture is coarse crumbs.

c.     Sprinkle over muffins.

5.     Bake for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.

6.      

Recipe without photos:

Banana Crumb Muffins Muffins:

1½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

3 bananas, mashed

¾ cup granulated sugar (I used a scant measure)

1 egg, lightly beaten

1/3 cup canola oil

Crumb Topping:

1/3  cup packed brown sugar (I used a scant measure)

2 tablespoons all-purpose flour

¼  teaspoon ground cinnamon

1 tablespoon chilled butter

1.     Preheat oven to 375°. Lightly grease 12 muffin cups or line with muffin papers.

2.     Muffins:

a.     Combine 1½ cups flour, baking soda, baking powder and salt in large bowl.

b.     In separate bowl beat or whisk together bananas, sugar, egg and oil.

c.     Stir banana mixture into the flour mixture just until moistened. Do not over stir! (The is the key to great muffins is to not over mix!)

3.     Spoon batter into prepared muffin cups.

4.     Crumb Topping:

a.     In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon.

b.     Cut in 1 tablespoon butter with a fork until mixture is coarse crumbs.

c.     Sprinkle over muffins.

5.     Bake for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.