Bananas are such a healthy fruit snack, breakfast food – or a tasty base for quick breads – like Banana Muffins or Banana Bread. When they are ripe, they add such a fresh, delicate flavor to the foods they are baked into.
To me, the easiest way to mash the bananas is to put them in a gallon zip-lock bag and press them with your hands from the outside. Then you can tell exactly how smooth they are and what areas still have a few lumps.
Preheat your oven, line or spray your muffin tins, and gather your ingredients. In a large bowl, mix the flour, baking soda and salt together. In a separate bowl, mix the rest of the muffin ingredients. In a third bowl, mix up the topping.
Stir banana mixture into the flour mixture, stirring just enough to combine. Batter will be thick, be careful not to overmix.
Fill each muffin tin about 2/3 full. Sprinkle crumble topping evenly over all the muffins, adding a bit of sanding sugar on top, if desired.
Bake 20-25 minutes, or until an inserted toothpick comes out clean.
Cool just a few minutes on a wire rack. Serve warm.
Perfect breakfast – or snack – just add a cup of coffee or tea!
These are also delicious with a bit of honey, butter, or creamy peanut butter.
Be creative in the kitchen – and in the woodshop. Last year I copied some leaf templates off of a Pinterest site and used them to make patterns for fall cutting boards and trivets. Enjoy!
Banana Muffins Topped with Crumbles
Ingredients
Muffins
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 large ripe bananas, mashed
- 2 tablespoons butter, melted
- 1/2 cup dark brown sugar
- 2 egg whites
- 1 teaspoon vanilla
- 1/4 cup non-fat plain Greek yogurt
- 2 1/2 tablespoons milk
Topping
- 1/4 cup dark brown sugar
- 2 tablespoons flour
- 1/4 cup finely chopped nuts (walnuts or pistachios)
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cold butter
- sanding sugar, optional
Instructions
Muffins
- Preheat oven to 350 degrees. Line 12 muffin cups with paper cups or spray them with nonstick spray.
- In a large bowl, mix flour, baking soda and salt together. In a separate bowl combine bananas, brown sugar vanilla, cinnamon, yogurt, egg whites, melted butter and milk.
- Stir banana mixture into flour mixture, stirring just enough to combine. Do not overmix. Batter will be thick. Fill each muffin cup 2/3 cup full.
Topping
- In a small bowl, mix 1/4 cup brown sugar, 2 tablespoons flour, nuts, and 1/4 teaspoon cinnamon. Cut in 1 tablespoon butter until mixture is crumbly. Sprinkle evenly over the top of the muffins. Can sprinkle sanding sugar on top, if desired.
- Bake 20-25 minutes, or until the toothpick comes out clean.
- Serve warm – delicious with butter, honey or creamy peanut butter. Enjoy!
