Banana Brown Sugar Crumb Muffins
Delightful muffins combining bananas and brown sugar with a crunchy crumb topping, perfect for breakfast or snacks.
Ingredients
Muffin Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Crumb Topping
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the melted butter, eggs, mashed bananas, and vanilla extract.
- Combine the wet and dry ingredients until just mixed. If using, fold in the nuts.
- For the crumb topping, mix the brown sugar, flour, butter, and cinnamon in a small bowl until crumbly.
Baking
- Fill each muffin cup with batter, then sprinkle the crumb topping on each muffin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for about a week. For longer storage, freeze in a zip-top bag for up to three months. Reheat in the microwave or toaster oven to enjoy.