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Banana Crumble Muffins

Delightful Banana Crumble Muffins with a soft, fluffy interior and a crunchy crumble topping for a cozy treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 pieces ripe bananas, mashed Use very ripe, speckled bananas for better flavor.
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup oats Can be substituted with chopped nuts.
Crumble Topping
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line a muffin pan with paper liners or lightly grease it with non-stick spray.
Mixing Batter
  1. In a large bowl, combine the mashed bananas with melted butter; stir in the beaten egg and vanilla extract until well mixed.
  2. In a separate bowl, whisk together the flour, sugar, baking soda, and salt. Gradually add this mixture to the banana mixture, stirring gently until just combined.
Crumble Preparation
  1. In a small bowl, combine oats, brown sugar, and cinnamon. Add a bit of melted butter (if needed) to create a crumbly texture.
Baking
  1. Spoon the muffin batter into each cup, filling them about two-thirds full. Sprinkle the crumble topping generously on each muffin.
  2. Place the muffin pan in the preheated oven, baking for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Notes

To store, place muffins in an airtight container at room temperature for up to 2 days, or refrigerate for a week. They can be frozen for up to 3 months.