Muffins are a great make-ahead breakfast. They freeze well and are easy when you need something you can just grab. These banana crumb muffins are a delicious treat that you can even serve as a dessert.
This recipe is actually the first recipe I ever shared on this blog. I hadn’t made these in a while and had some bananas I needed to use so it seemed like the perfect thing to make.
I wanted to update this post and add some photos and share it with you again because these muffins are amazing. They are the fluffiest muffins I’ve made.
I started making these muffins while my husband was teaching. He taught at a school about 30 minutes away and got up before I did in the morning. This was something I could make ahead and he could grab and eat on the go.
I would normally make them and keep a few out and freeze the rest. I would pull one out the night before and have it sitting out for him to take with him.
Now my husband works from home so I don’t need to have quick breakfasts so it had been so long since we had these. After eating one I remembered how delicious they are and I will be making them more often again.
I usually make muffins using homemade Bisquick but sometimes I enjoy making some that don’t use that baking mix. I do have a banana muffin recipe that uses homemade Bisquick if you want a quicker recipe but this one is worth the time.
Banana Crumb Muffins
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas (mashed)
- 3/4 cup sugar
- 1 egg (lightly beaten)
- 1/3 cup butter (melted)
- 3 tablespoons brown sugar (packed)
- 1 tablespoon flour
- 1 pinch ground cinnamon
- 1/2 tablespoon butter
Preheat oven to 375 degrees.
Lightly grease muffin tin or line with muffin liners.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt.
In another bowl, mix bananas, sugar, egg and melted butter.
Stir the banana mixture into the flour mixture just until moistened.
Spoon batter into prepared muffin tin.
In a small bowl, mix together brown sugar, 1 tablespoon flour, and cinnamon.
Cut in 1/2 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake for 18 to 20 minutes, until a toothpick inserted into the center of a muffin, comes out clean.
Are your mornings rushed? These muffins help but you can also create a morning routine that will make it all run smoothly. Check out Make Over Your Mornings for some great tips for creating a routine that works for you.