Banana Crumb Muffins

Yields twelve muffins, and makes a great breakfast when served with a pat of butter and a hot cup of coffee!




1 1/2 C. All Purpose Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

3 Very Ripe Bananas, Mashed

1 Egg, Slightly Beaten

3/4 C. White Sugar

1/3 C. Unsalted Butter, Melted


1/3 C. Packed Dark Brown Sugar

2 TBS All Purpose Flour

1/8 tsp Ground Cinnamon

1 TBS Unsalted Butter, Very Cold


  1. Pre-heat oven to 375 degrees. Lightly grease muffin tin, or line with muffin papers.
  2. In a large bowl, mix together first four ingredients.
  3. In a second medium bowl, beat together bananas, white sugar, egg, and melted butter.
  4. Stir banana mixture into flour mixture until just moistened. Do not over mix, or you’ll have tough, flat muffins.
  5. Spoon batter into prepared muffin tin (approximately 1/4 cup batter per tin).
  6. In a small bowl, mix together first three topping ingredients.  Cut in cold butter, and mix until topping resembles coarse ground cornmeal.
  7. Generously sprinkle on top of uncooked muffins.
  8. Bake in oven for 18 – 20 minutes, or until toothpick comes out clean. Allow to cool completely before enjoying.

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