Let me just tell you how much I love banana bread. In college, I’d make it probably once a month at least! But what really got me into banana bread or banana muffins was always having overripe bananas sitting around the kitchen. Some point in my youth, I stopped enjoying ripe bananas and would only eat green bananas. Well, at least ones that had barely ripened enough so you can still peel the peels off easily.
And of course, I couldn’t just let food go to waste, so I discovered that I could make banana bread with all my leftover bananas. And even better are banana muffins because they’re 1. quicker to make and 2. easy to eat on the go.
As a college student always running late to class and never quite the morning person, banana muffins are perfect sized to take as a late breakfast or mid-day snack, or even the night-time snack. And I love sharing my muffins with my friends, and as you can tell, muffins are great for bringing them over next door.
These muffins are just the best banana bread I’ve ever had. They’re moist with a crispy, sweet topping. I particularly like the oatmeal topping because it adds the perfect crunch with a hint of healthiness. They’re also great because they’re one of the simplest quick breads to make. If you’re too lazy to spoon out the batter into muffin tins, you can even make a banana bread loaf and increase bake time to about 50 minutes. And did I mention, they’re super, super easy to make!
I hope you like them as much as I do!
Banana Crumble Muffins
Ingredients
Muffin
- 1-1/2 cup unbleached, all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/3 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 1 large egg, beaten
- 3 bananas, ripe and mashed
- 1/4 cup chocolate chips (optional)
Crumble
- 1/3 cup brown sugar, packed
- 1/4 cup rolled oats
- 1 Tbsp unsalted butter
Instructions
- Combine the dry ingredients in a bowl (flour, baking soda, cinnamon, nutmeg, salt).
- In another bowl, combine the sugars and butter. Then add in the beaten egg. And finally, mix in the mashed bananas.
- In 2 batches, pour the flour mixture into the wet mixture. Set aside.
- Set oven to 375ºF.
- To make the crumble, combine the sugar, oatmeal, and butter in a bowl.
- Line muffin pan with 10 paper liners. Spoon the muffin batter evenly, 3/4 full.
- Sprinkle the crumble on top of each muffin. Bake for 25-30 minutes.
- Cool on a cooling rack. And enjoy!
Notes
- To mash the bananas, use a sturdy fork break down the bananas. It helps for flavor and ease of mashing to use very ripe bananas.
Did you make this recipe?
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