I love this recipe. You might think there isn’t anything special about banana muffins… But with a scrumptious crumble-like consistency on the top, they’re divine – and an excuse to have a little sugar with that serving of fruit! Feed these to the kids with a little white lie about the ingredients, and I guarantee they’ll gobble them up like ordinary cupcakes. Mine do (and I do too, if I’m being honest).
Crumbly Banana Muffins Recipe
You will need
- 1 1/2 cups all-purpose flour
- 2 tablespoons all-purpose flour (separate to the above)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup white sugar
- 3 mashed bananas
- 1 egg, lightly beaten or whisked
- 1/3 cup butter, melted (do this in the microwave or on the stove)
- 1 tablespoon butter (separate to the above)
- 1/3 cup packed brown sugar
- 1/8 teaspoon ground cinnamon
- Pinch of salt
To make
Line a muffin tray with 10 muffin liners (you could grease the tray instead, if you prefer. I just love the look of a cute muffin liner!). Remember to preheat the oven to 375 degrees Fahrenheit.
In a large bowl, mix the dry ingredients: 1 1/2 cups flour, baking powder, baking soda and salt. In a different bowl, beat the egg, bananas, sugar and melted butter. Combine the two mixtures by stirring the banana mixture into the dry mixture until moist. Spoon this batter into the muffin liners you prepared earlier.
In a small bowl, mix the cinnamon, brown sugar and 2 tablespoons of flour together. Cut the tablespoon of butter into the mixture until it feels like coarse oats. This is your topping! Sprinkle it over the muffins.
Bake the muffins in the oven for roughly 18-20 minutes. To make sure they’re cooked, you can insert a toothpick into the muffins – if it doesn’t come out clean, they may need to spend a little longer in the oven.
Serve these on their own as a quick snack – or do like I do and make a dessert out of them. Serving these with fresh whipped cream or vanilla ice cream works a treat.
