If you haven’t already noticed by now yourself, I’ll openly admit that I really LOVE baking breakfast goodies. Muffins, quick breads, cinnamon rolls, biscotti and scones. The list could go on and on. Sometimes I think it is because I feel less guilty eating a muffin for breakfast versus eating a piece of cake for dessert but mostly it is because I can’t help myself. I love something sweet in the morning to enjoy with a nice hot cup of flavored coffee and nothing beats homemade baked goodies.
I certainly hit the jackpot with this Banana Crumb Muffin recipe. The crumb topping makes these to die for. Seriously. These oh so moist and decadency treats can’t possibly be for breakfast, right? Because for as scrumptious as these are, I’d take these over a cupcake any day. Any day of the week. (And maybe even twice on Sunday!)
Muffin Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 mashed ripe bananas
3/4 cup white sugar
1 egg
1/3 cup melted butter
Topping Ingredients
1/3 cup brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon cinnamon
1 tablespoon butter
Directions
Mix together flour, baking soda, baking powder and salt and cinnamon in large bowl.
Beat sugar, egg, butter and banana in separate bowl and add to flour mixture. (I added my cinnamon as a late addition to my banana mixture versus the flour mixture.)
Stir just until moistened.
Spoon batter into muffin cups. (I used a 24 mini muffin pan and still had enough batter for 4 regular sized muffins)
Mix together brown sugar, flour and cinnamon in a small bowl. Cut in 1 tablespoon butter with a fork until mixture is coarse.
Sprinkle on top of each muffin.
Bake at 375 degrees for 18-20 minutes for regular sized muffins and 10 minutes or so for the mini muffin pans or until toothpick inserted in center comes out clean.
This recipe was slightly adapted from a recipe by Lisa Kreft at allrecipes.com.
This looks SO good! I love muffins for breakfast – they’re so easy and I like that I can throw healthy ingredients like wheat flour and wheat bran in easily without it being too noticeable. 🙂 I’m always trying to figure out how to add more fiber to my food.
Those look amazing! I am always in a rush in the morning (too much web surfing!) so muffins are a perfect grabandgo breakfast. I for sure need to make these soon. I’ll be sure to let you know just how much I love them 🙂
P.S. I am addicted to this blog <3
If it makes you feel any better, I’m addicted to this blog too! I sometimes have to smack my own hand not to just bake every day. 🙂 Thanks for being a loyal fan. It does mean a lot to Cat and I.
And yeah, I know you’ll be back to thank me for sharing this one. Because it is just THAT good. hehehe
These are amazing! I have made them several times now and keep this recipe in mind any time we are feeling like having a treat!! Soooo yummy! 🙂
I love these muffins! I have been making these for a few years and was just looking for a blog with nice pictures so I could pin the recipe. I am going to make a batch right now… awesome name, by the way!
I just made these and instead of the topping I added honey roasted slivered almonds from tjs. I also added some flax into the mixrure. They are delicious.
I just made these and instead of the topping I added honey roasted slivered almonds from tjs. I also added some flax into the mixrure. They are delicious.
I just made these and instead of the topping I added honey roasted slivered almonds from tjs. I also added some flax into the mixrure. They are delicious.