Saturday, September 14, 2013

Banana Muffins with a Brown Sugar & Cinnamon Crumb Topping

This past Tuesday, the special education team at the elementary school I work at celebrated a couple team birthdays with a delicious breakfast. My contribution to the breakfast was these banana muffins. At first I had planned on making quiche, but then I realized that I would not have enough time to make it on Monday night. I started a class in Towson on Monday nights - 52 miles away from my house - and I got home past 8. I was not happy that I went all the way to class and we spent the first 1.5 hours of class (out of 1.75 hours) on introductions! Anyways, I decided on trying a new recipe that looked quick and easy. I just made them the morning of the breakfast, so they were still warm when they were served. They were quite yummy, and I have made 2 batches since then! Greg and I love the muffins. The best part of the muffin is - you guessed it - the crumb topping. Mmm! If you want a quick, easy, and delicious muffin recipe, try out these banana muffins. You won't be disappointed. Enjoy!

Recipe for Banana Muffins with a Brown Sugar & Cinnamon Crumb Topping

Makes 10 - 12 muffins
For the muffins
1 1/2 cups of all-purpose flour
1 tsp. of baking powder
1 tsp. of baking soda
1/2 tsp. of salt
3/4 cup of granulated sugar
5 1/2 Tbsp. of unsalted butter, melted
1 egg
3 medium bananas, ripe to very ripe
For the crumb topping
4 Tbsp. of all-purpose flour
2/3 cup of dark brown sugar
1/2 tsp. of cinnamon
2 Tbsp. of unsalted butter

Preheat the oven to 375 degrees. Butter the bottoms and sides of each cup in a 12-cup muffin tin.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Put the sugar into a large bowl. Use your hands to squeeze/mash the bananas into the bowl with the sugar. Add in the egg and melted butter. With an electric hand mixer set on medium-low speed, combine the banana and sugar mixture until very smooth (about 1 - 2 minutes). Pour in the flour mixture into the banana mixture and mix until dry ingredients are well incorporated. Use a spoon or cookie dough scoop to fill each muffin tin with the banana muffin batter.

In a small bowl, combine the flour, brown sugar, and cinnamon. Add in the butter and use your hands to incorporate butter into the mixture, until the mixture becomes crumb-like. Sprinkle a generous amount of the crumb mixture over the tops of the batter in the muffin tin. Place in the oven and cook for 11 minutes, then rotate the muffin pan and cook for another 11 minutes. Remove from oven and let cool in the pan. Then use a knife to pop each muffin out. Store muffins in an airtight container.

Recipe Adapted from: All Recipes

Love banana? Try these healthy & gluten-free banana oatmeal cookies