why make this recipe
Banana Brown Sugar Crumb Muffins are a delightful treat that combines the sweetness of ripe bananas with the rich flavor of brown sugar. They are perfect for breakfast, snacks, or even dessert. With a soft and moist interior and a crunchy crumb topping, these muffins are sure to please anyone who takes a bite. Plus, they’re simple to make and use ingredients you may already have at home, making them a convenient choice for any day.
how to make Banana Brown Sugar Crumb Muffins
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup brown sugar
- 1/3 cup melted butter
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/4 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/4 cup chopped nuts or chocolate chips (optional)
- 1/4 cup brown sugar (for topping)
- 1/4 cup flour (for topping)
- 2 tablespoons butter (for topping)
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the mashed bananas, brown sugar, and melted butter until well combined.
- Stir in the egg and vanilla extract.
- In another bowl, whisk together the baking soda, salt, flour, oats, and cinnamon.
- Gradually add the dry ingredients to the banana mixture, mixing just until combined. Fold in nuts or chocolate chips if desired.
- In a small bowl, mix the topping ingredients of brown sugar, flour, and melted butter until crumbly.
- Fill the muffin cups about 3/4 full with the batter, then sprinkle the crumb topping over each muffin.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow cooling before serving.
how to serve Banana Brown Sugar Crumb Muffins
These muffins are best served warm or at room temperature. You can enjoy them plain or with a pat of butter for extra flavor. They also pair wonderfully with a cup of coffee or tea.
how to store Banana Brown Sugar Crumb Muffins
To store the muffins, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just wrap each muffin in plastic wrap and then place them in a freezer bag. They can last in the freezer for about three months.
tips to make Banana Brown Sugar Crumb Muffins
- Use very ripe bananas for the best flavor and sweetness.
- If you don’t have brown sugar, you can substitute it with white sugar, but the flavor may be slightly different.
- You can substitute rolled oats with quick oats if needed.
- Feel free to change up the extras; try adding dried fruits or different nuts based on your preference.
variation
For a twist on these muffins, you can add a tablespoon of cocoa powder to the batter to make chocolate banana muffins. You can also try using different spices, like nutmeg or pumpkin spice, for a seasonal touch.
FAQs
Can I use frozen bananas?
Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.
How long do these muffins last?
These muffins last for about 3 days at room temperature in an airtight container or up to 3 months in the freezer.
Banana Brown Sugar Crumb Muffins
Ingredients
Muffin Batter
- 2 pieces ripe bananas, mashed Use very ripe bananas for the best flavor.
- 1/2 cup brown sugar Substitute with white sugar if needed.
- 1/3 cup melted butter
- 1 piece egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour Can use gluten-free flour blend.
- 1/4 cup rolled oats Can substitute with quick oats.
- 1/2 teaspoon cinnamon
- 1/4 cup chopped nuts or chocolate chips (optional) Feel free to change up the extras.
Topping
- 1/4 cup brown sugar
- 1/4 cup flour
- 2 tablespoons butter Melted.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the mashed bananas, brown sugar, and melted butter until well combined.
- Stir in the egg and vanilla extract.
- In another bowl, whisk together the baking soda, salt, flour, oats, and cinnamon.
- Gradually add the dry ingredients to the banana mixture, mixing just until combined. Fold in nuts or chocolate chips if desired.
- In a small bowl, mix the topping ingredients of brown sugar, flour, and melted butter until crumbly.
- Fill the muffin cups about 3/4 full with the batter, then sprinkle the crumb topping over each muffin.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cooling before serving.