Sunday, September 19, 2010

Banana Crumb Muffins

Meet my new favourite breakfast:
I confess: Most of the time, I buy bananas with the intention of letting them become over-ripe.  I love bananas, but I really only eat them at a very specific point in their ripening (mainly yellow with a hint of green, or when the hint of green just leaves) because I cannot handle the texture otherwise.  Do not like the slick mushiness.  But the beauty of bananas is that I can be choosy with the ones I want to eat, wait for the rest to turn brownish, and then bake them into something beautiful and delicious.  A banana is never wasted.

But the other day the abundance of frozen bananas in my freezer was reaching its peak, so I posted on the ol' fb asking for banana muffin recipes.  Oddly enough, the same recipe was sent to me by a few people, pretty much solidifying my decision.
It was a good decision, because these muffins are delicious.  Although, at this point, I'm pretty convinced that crumb topping makes anything delicious.  I made these almost according to the recipe, but I reduced the sugar by about 1/4 cup-- honestly think it could be reduced even more.  I also added cherries, on request of the little one.  These are definitely an excellent go-to banana muffin, and one that I think would lend itself well to additions and variations.

The bananas are stacking up again in my freezer-- what's your favourite banana recipe?

Banana Crumb Muffins
adapted from the allegedly #1 recipe on (NBD)


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
1/2 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg 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. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


  1. i find the riper the bananas, the less sugar i need... sometimes even a quarter cup is fine if they're already pretty brown. i've been experimenting with different kinds of flour lately, and my favorite by far is this six-grain with barley, millet, spelt etc... such great flavour! and seeing as i have twenty overripe bananas to use up... yeah.

  2. I think all muffins should have a crumb topping. They make an average muffin taste great...and I know that these banana muffins were probably pretty spectacular to begin with. Thank you for sharing this yummy treat!

  3. I made these wonderful muffins a few months ago! They are great-so moist and delicious. :)

  4. That is exactly the same time I eat bananas! My roommate cannot understand my pickiness as she eats them when they have brown spots - I pretty much want to throw up watching her eat them. So thanks for the recipe - I'm always looking for ways to use up brown bananas that even my roommate won't eat.

  5. asia: i'm going to pick up some of that flour! (and at first i wrote flower. yeaaahhh)

    Monet: I agree! Crumb topping for all!

    Sweetpeas: Everyone seems to love them! So good.

    Angela: I am SO glad I'm not alone in my banana craziness. It made me cringe thinking about your roommate eating brown spotted ones. eep!



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