Desserts, Recipes

Banana Crumble Muffin Recipe

Banana Crumble Muffins

Don’t Throw Out Overripe Bananas!

Bananas

Both of my boys love bananas but the moment they start sportin’ some brown spots, they won’t touch them. I, on the other hand, actually prefer my banana to be a little more on the ripe side. So this morning when I noticed the brown-dotted bunch sitting on our kitchen counter, I decided to whip up a batch of Banana Crumble Muffins! It’s a recipe that our family can’t get enough of!

 

The sweet combination of a soft muffin (which has a cupcake-like texture!) with a crunchy top is an irresistible treat! It didn’t take long for muffins to start disappearing when Isaiah arrived home from football practice. And he has no idea that the delicious banana-flavor inside comes from those brown-spotted bananas!

Banana Crumble Muffins

 

 

Onto the Recipe!

These ultra-moist muffins with a crisp, crumble top are irresistible! They’re perfect for back to school, a grab-and-go breakfast, a snack or dessert!

Banana Crumble Muffins

A warm, fill-your-senses muffin that is perfect for breakfast, snack, or dessert! 

Crumble Topping

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  • 1/2 cup Flour (all-purpose)
  • 1/2 cup Brown Sugar
  • 1/4 tsp Salt
  • 1/4 cup Butter (cold, cubed)
  • 1/2 tsp Cinnamon

Muffin Mix

  • 5 whole Bananas (overripe)
  • 1 cup Brown Sugar
  • 3/4 cup Butter (room-temp)
  • 2 Eggs (beaten, frothy)
  • 1 tsp Vanilla
  • 1 tsp Rum (flavoring or real)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 cup Flour (all-purpose)
  1. Preheat oven to 350 F
  2. Grease or line your muffin tin with foil/paper cups

Crumble

  1. Mix 1/2 cup of flour, 1/2 cup brown sugar, 1/4 tsp salt , and 1/4 cup of cold butter until a crumbly texture forms. Set aside. 

Muffins

  1. Mash the bananas in a small bowl until smooth.
  2. Mix 1/2 tsp of cinnamon, 1/2 tsp vanilla, and 1/2 tsp rum into the bananas. Set aside.
  3. In large mixing bowl, beat 3/4 cup butter and 1 cup brown sugar until light and fluffy. 
  4. Slowly add in eggs until well-blended.
  5. Add baking soda and powder. Mix well.
  6. Stir in mashed bananas. 
  7. Slowly add 2 cups of flour, mixing well after each addition. Scrape the edges of the bowl.
  8. Fill the muffin cups 3/4 full.
  9. Cover with crumble topping.
  10. Bake for 20-25 mins until a toothpick inserted in the center of the muffins comes out clean.
  11. Enjoy!
 


9 Comments

  1. YUM! These are so great and easy to make!

  2. This look delicious! How long do you think it’ll take me to make this?

    • From start to finish, it was about 35 minutes! We are early risers so my boys really enjoy getting this warm and fresh in the morning before school at times!

  3. Oh goodness, these look delicious and I can’t wait to try them out…I’m getting bananas tomorrow! Guess I have to wait until next week though I will be back to let you know the outcome at the Brady house!

    • Can’t wait to hear what you think! I’ve made them with fresh bananas and they’re just not the same as with the overly ripe, softer ones!

  4. This recipe sounds HEAVENLY!! And I have perfectly ripened bananas sitting on my counter. 🙂 I am definitely going to try it tomorrow.

  5. I like the idea of the rum flavouring! I bet it gives an interesting flavour combo with the bananas. Great for kids to grab after school and healthy too!

  6. I’m just like your boys – brown spots? NO WAY JOSE! This is a perfect alternative to banana bread — my go-to for overripe bananas. Excellent, thank you!

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