Time 35m Yield 10 Number Of Ingredients 12 Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers. Mix 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, sugar, egg, and melted butter in another bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into prepared muffin cups. Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Blend in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.

Time 35m Yield 12 serving(s) Number Of Ingredients 13 Steps:

In a large bowl, mix the flour, baking soda, baking powder, and salt. Mix bananas, sugar, egg and melted butter. Stir into dry mixture until thoroughly combined, then stop mixing. Fill muffin cups 3/4 full. Combine brown sugar, flour, and cinnamon topping ingredients. Cut in cold butter until crumbly. Sprinkle over muffins. Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done. Cool in pan for 10 minutes.

Time 45m Yield 18 large muffins Number Of Ingredients 15 Steps:

Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Time 35m Yield 10 Number Of Ingredients 12 Steps:

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.

Time 30m Yield 1 dozen. Number Of Ingredients 8 Steps:

In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Time 40m Yield 12 muffins Number Of Ingredients 12 Steps:

For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter. For the muffins, in large bowl, combine dry ingredients. Set aside. In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter. Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.

Time 35m Yield 12 Number Of Ingredients 13 Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Whisk 1 1/2 cup flour, baking soda, baking powder, and salt in a bowl. Beat bananas, 3/4 cup brown sugar, agave syrup, egg, and 1/3 cup applesauce in a separate bowl until thoroughly combined. Stir banana mixture into the dry ingredients to make a smooth batter. Fill muffin cups about 2/3 full of batter. Mix 1/3 cup brown sugar, 2 tablespoons flour, and cinnamon in a bowl; stir 1 1/2 teaspoons of applesauce into the mixture until it resembles coarse crumbs. Sprinkle topping over muffins. Bake in the preheated oven until lightly golden brown and a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes.

Time 35m Yield about 1 dozen. Number Of Ingredients 13 Steps:

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Time 30m Yield 17 Number Of Ingredients 12 Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray 2 muffin tins with cooking spray or line with paper liners. Whisk applesauce, mashed bananas, butter, and eggs together in a large bowl. Combine flour, white sugar, brown sugar, cinnamon, vanilla extract, baking soda, and salt in a separate bowl. Fold into the applesauce mixture until batter is just combined. Divide batter evenly among muffin tins, filling each cup almost full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Time 35m Yield 12 Number Of Ingredients 19 Steps:

Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup mini muffin pan. Combine brown sugar, flour, coconut, and lemon zest in a bowl for crumb topping. Rub in butter until the mixture is coarse and crumbly. Add 1 teaspoon lemon juice to milk and let sit until curdled, about 5 minutes. Cream white sugar and butter in a medium bowl. Mix banana and egg together in another bowl and add lemon zest, remaining lemon juice, and vanilla extract. Add the banana mixture to the creamed butter and sugar and stir well. Add the curdled milk and stir lightly into the mixture. Combine self-rising flour, all-purpose flour, baking soda, salt, nutmeg, and cinnamon in a large bowl. Pour in the banana mixture and stir until just combined. Drop by heaping spoonfuls into the prepared muffin pan, filling about 1/8 inch higher than the cups, ensuring nice, top-heavy muffins. Sprinkle with the crumb topping, lightly pressing it into the batter so it doesn’t fall off and melt during cooking. Bake in the preheated oven until golden, 10 to 12 minutes. Let cool slightly in the pan before removing to a wire rack.

More about “banana crumb muffins recipes”

Time 1h5m Yield 18 muffins, 1 serving(s) Number Of Ingredients 12 Steps:

PREHEAT OVEN TO 375. MUFFIN MIX:.

  1. In a large bowl, combine the dry ingredients for the MUFFIN MIX.
  2. In another bowl, combine the bananas, sugar, egg, vanilla and butter and mix well.
  3. Stir the wet ingredients into the dry until combined.
  4. Fill (either greased muffin cups or paper lined muffin cups) 3/4 full with mixture. CRUMB TOPPING:.
  5. Combine the flour, sugar and cinnamon.
  6. Cube the VERY COLD STICK BUTTER and toss into the dry ingredients.
  7. Best way to do this is with a pastry blender. They are inexpensive tools that you can find at any store that sells cooking supplies (Walmart, Target, Kmart – etc.) “CUT” the butter into the dry ingredients until you get a crumb mixture. It’s ok to have larger chunks because they will become the best crumbs after they cook. “CUTTING” just means to mash together the butter and dry ingredients. You can do this with the tines of a fork too, but it’s harder work ;).
  8. Sprinkle crumb topping over the muffins and bake for 25 minutes, or until a toothpick or knife poked in the center of the muffin comes out dry.