The crumb topping makes these muffins stand out from the ordinary muffin!
In the mornings I love to stop for coffee and get a muffin to go from Starbucks. However, if I did this every morning though it would be way too unhealthy and expensive. The Starbucks muffins are yummy but they have preservatives and a lot of ingredients which make them taste good as well as high in calories. I decided to make my own banana crumb muffin that I could bring with me on-the-go and grab a coffee.
These Banana Crumb Muffins especially come in handy when I am in a rush to get to work or school. On these days I don’t have time to sit down and eat a full breakfast. Instead I would make the banana crumb muffins the night before, microwave 1 banana crumb muffin for 35 seconds in the morning, wrap it in tinfoil so it stays warm, grab a yogurt, and go on my way. Don’t worry, these banana crumb muffins would be delicious even without heating them before you leave in the morning if you don’t want an extra step.
The crumb topping is an extra treat and the recipe really works when you have a bunch of extra ripe bananas. That’s where the idea for this banana crumb muffin recipe came from. I usually would make a banana bread but this time I was in search of something a little different. Once you bite into the banana crumb muffins you get the banana flavor throughout the whole muffin and it is just delicious!
I also hated the fact that whenever I made muffins in the past they wouldn’t be big like when you buy them from a shop. After some research I learned you need to bake the muffins at a higher temperature, put them in the oven ASAP after mixing, and do not over mix.
Here’s what you need:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
1/4 cup of light agave nectar
1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
What to do:
- Preheat oven 400 degrees. Lightly grease 8 muffin cups, or line with muffin papers. (Filling the muffins more will make less muffins but a bigger muffin top)
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Put aside
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, agave, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups filled almost to the top.
- Sprinkle crumb mixture on top of muffins.
- Bake in preheated oven for 15-18, until a toothpick inserted into center of a muffin comes out clean.
Recipe adapted from All Recipes.com
Enjoy for a delicious breakfast with some hot coffee!