Turn Overripe Bananas into Crumb Muffins

5 star recipe for Banana Crumb Muffins

I had a trio of overripe bananas staring me in the face, so I decided to take full advantage and bake up some banana muffins while Madeline napped.  These muffins have the added bonus of being topped with cinnamon and sugar – pure deliciousness.  I wanted to bring some to playgroup this week so I made up a few regular sized muffins to keep at home for Dennis and also baked up some mini muffins for the kids.  I made the muffins this morning and have already eaten two of the mini muffins – oops.  I should probably put them out of sight so there are at least some left over for the kiddies…

Banana Crumb Muffins (adapted from AllRecipes)
1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

¾ teaspoon cinnamon

½ teaspoon nutmeg

3 bananas, mashed

1/2 cup white sugar

¼ cup brown sugar

1 egg, lightly beaten

1/3 cup butter, melted

1 teaspoon vanilla


1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

1 tablespoon canola oil

Preheat oven to 375 degrees. Lightly grease muffin cups.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, beat together bananas, sugars, egg, vanilla, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Mix in canola oil until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven, about 10 minutes for mini muffins and 18 minutes for regular sized muffins.  The muffins are done when a toothpick inserted in the center comes out clean.

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Hilary Jones January 30, 2013 at 03:47 PM
Thanks for the recipe, Michelle! I'm making them today. I finally managed to accumulate a few overripe bananas before the family ate them all! The recipe sounds like a good one!
Michelle Stavrou January 30, 2013 at 05:04 PM
Let me know how you like them Hilary!
Hilary Jones January 30, 2013 at 10:05 PM
Michelle, they are absolutely delicious! Thanks for the recipe. Added some chopped walnuts to the batter(I add nuts to everything!) and put a few choc chips on top (of a few of the muffins) before sprinkling the crumb topping on--makes for a yummy dessert with the banana/choc combo. Also had to bake them about 24 minutes--so a bit longer than the 18. They will not last long in this house!
LC January 31, 2013 at 04:38 PM
Thanks, I always seem to have a couple of over-ripe bananas left over. Also, if you don't have time immediately to use your over-ripe bananas, just peel them, put them in a small Ziploc bag, freeze them and when you're ready to bake, just defrost for an hour or so and use. They actually make the final product moister and a bit sweeter without adding extra sugar. I will try these though...they look delicous.
Grafix Avenger January 31, 2013 at 04:57 PM
Sounds yum. Will try. As for banana bread, here is my all-time favorite recipe- it uses 6 bananas and is incredibly moist. We add a handful of slivered almonds and semi-sweet chocolate chips to the batter before baking. http://allrecipes.com/recipe/banana-banana-bread/


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