P1050974I made these muffins the week of Christmas to give out to family members as gifts, and they turned out so well that now anytime I see bananas turning a bit brown on our banana rack, I immediately want to bake them again. So stinkin’ good! So stinkin’ good in fact, that I just ate TWO for breakfast …with a side of fresh blueberries and strawberries, so it totally balances itself out, right? Right??!

Anyway… they’re super simple to whip up. The crumb topping is more of a crunchy sugary coating (Think: Panera’s Cinnamon Crunch bagels!) with specks of almonds. Perfect with a cup of coffee or tea. Here’s what I did:

for the muffins…
1 1/2 cups all-purpose flour
1 t baking soda
1 t baking powder
1/2 t salt
3 bananas, mashed
3/4 cups white sugar
1 egg, lightly beaten
1 t vanilla
1/3 cup butter, melted

crumb topping…
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 t ground cinnamon
1/4 cup slivered almonds
2 T butter, melted

Preheat oven to 375. Line muffin tin with about a dozen muffin cups. In a large bowl, mix together flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, vanilla, and melted butter. Stir the banana mixture into the flour mixture just until moistened.
Spoon batter into prepared muffin cups with a large cookie scoop. In a small bowl, mix together brown sugar, flour, almonds, and cinnamon. Stir in melted butter until the mixture resembles coarse cornmeal. Sprinkle topping over muffins. (I made sure this recipe had extra! crumb topping, so be sure to sprinkle liberally!) Bake in preheated oven for twenty-twenty five minutes, or until a toothpick inserted into center of muffins comes out clean.


P1050976Amy, xo.