Banana Muffins with Coffee Cake Crumble
We have an excess of overripe bananas, and I was craving banana muffins. I found a few variations of banana muffin recipes, but I settled on mixing two of them and made a few tweaks to zhuzh it up. Today we will be making banana muffins with coffee cake crumble (doesn’t have coffee in it) on top! It’s a pretty simple recipe that doesn’t require any heavy machinery or complex ingredients - just some pantry staples and a few ripe bananas. The muffin by itself is light and not too sweet, the crumb topping adds something special, and the smell is heavenly!
Ingredients (for the muffins): yields 12 muffins
3 overripe bananas, mashed
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla (or almond!) extract
Ingredients (for the coffee crumb topping):
6 tbsp. butter, melted
1/2 cup brown sugar
1 tsp. ground cinnamon
1 cup all-purpose flour
Instructions:
Preheat the oven to 350°F.
Line muffin pan(s) and set aside.
Coffee Crumb Topping
In a medium-sized bowl combine butter, brown sugar, and cinnamon.
Add the flour and mix until fully incorporated.
Using a fork, continually mix until mixture is crumbly, breaking apart any overly large clumps as necessary. Set aside.
Muffins
In a large bowl combine bananas, sugar, cinnamon and salt.
Beat in the oil, eggs, and vanilla extract.
Add the flour and baking soda and gently fold until combined. Be careful not to over mix!
Scoop the batter into the muffin pan filling the cups two-thirds of the way full. (Using a heaping ice cream scoop worked out just right for me!)
Top each muffin with just crumb topping, gently pressing it into the batter as you go.
Bake for 15 minutes until the centers are fully baked and a toothpick inserted comes out clean.
Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
