We eat a lot of Krusteaz muffins at our house for breakfast. I don’t buy cold cereal very often, and it gives us a great, fast hot breakfast option. I haven’t found many homemade recipes that I like as much….they always see a bit bland and heavy.
However, when I saw this recipe, I had to give it a try! Who doesn’t love a way to use those over-ripe bananas sitting on the counter, and then, when that rich muffin dough is baked with a crunchy, sweet, cinnamon-ey topping?
It might make you weak at the knees with such a combination…….
I hope you love it as much as we do.
Tawna
Banana Crumb Muffins
1 1/2 cups flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt
3 ripe bananas, mashed
3/4 cup sugar
1 egg, slightly beaten
1/3 cup butter, melted
Topping:
1/3 cup brown sugar
2 T flour
1/8 tsp cinnamon
1 T butter
Preheat the oven to 375 degrees. Lightly grease 12 muffin cups or line with cupcake holders. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the two mixtures until slightly moistened. Spoon into muffin cups. Make topping by combining brown sugar, 2 T. flour, and cinnamon. Cut in the T butter with a fork until it resembles course cornmeal. Sprinkle topping over muffins. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
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