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Tuesday, July 29, 2014

Banana Muffins




For every single mom I know, having a toddler in the house means having a LOT of bananas in the house.  Having a lot of bananas means you will, eventually, have a lot of over-ripe bananas when your toddler goes on a completely random banana strike.

In these instances I typically make a couple banana breads and move on with my life, but this week my toddler has been on a CRAZY muffin kick, so we decided to try making some banana MUFFINS!

They are moist, delicious, and basically just a tiny muffin liner of YUM!  I hope you enjoy them as much as we did! 


Banana Crumb Muffins 

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time:

Ingredients:


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 teaspoons pure vanilla extract

For the Crumb Topping

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter, shredded/grated with a microplane
 

 

Directions:

1. Preheat oven to 375 degrees F.
2. Line muffin tin with muffin liners.
3.  In one bowl mix the flour through cinnamon, in another bowl mix the bananas through extract.  Combine the dry into the wet ingredients, mix and spoon into liners.
4.  Mix the crumb topping ingredients in a bowl by hand until crumbly, sprinkle over muffins.
4. Bake in preheated oven for 18 to 20 minutes, or until cooked through.

 

Notes:

- Store muffins in a container with the top slightly ajar at room temperature for up to three days.
 

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