We have muffins several times throughout the month. They are so easy to make and can be eaten for breakfast or snack throughout the day. This is a good way to use up those overripe bananas sitting in the fruit bowl too!
The kids really like this recipe and refer to it as them as Banana Cinnamon Muffins. I changed the original around a little as I was running low on supplies one day and surprisingly enough it worked out just fine. You could also add some chopped nuts to the batter if you like.
Banana Crumb Muffins
- 1 1/2 c self-rising flour
- 3 bananas, mashed
- 3/4 cup sugar
- 1 egg, lightly beaten
- 1/3 cup oil
- 2 T all-purpose flour
- 1/2 t ground cinnamon
- 1 T butter or margarine
- 1/3 cup packed brown sugar
Preheat oven to 375
Place 15 muffin liners in Muffin Pan. Spray the bottoms, if desired.
In a large bowl, mix together bananas, sugar, egg, and oil.
Add in the flour. Stir the mixture just until moistened.
Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake for 18 to 20 minutes, until a toothpick inserted into the center of a muffin, comes out clean.