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Home » Breakfast » Banana Muffins I'm Christy Denney, and I eat

everything. I'm a mom of five,
F E B RUA RY 1 , 2 0 2 2 wife, and cookbook author

BANANA MUFFINS
from Florida now living in
Utah. I can't be left alone
posted by C H R I S T Y D E N N E Y | 2 2 4 comments » with a warm cinnamon roll or chocolate chip
cookie.

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Banana Muffins are moist with a little cinnamon

and nutmeg and topped with tons and tons of
crumb topping. These are the most delicious
banana muffins and perfect for a healthy
breakfast! My favorite way to use up bananas.

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F E AT U R E D O N

BANANA MUFFIN RECIPE

These are the best Banana Muffins and are a great
way to use your overripe bananas.

···
R E CO M M E N D E D BY
BO
T R I TAI N
SH OT AH I REWRAYSSI D7 E
77
P IFL OBTR, I M
O TAA TI NT LINDLEY

This is one of those easy recipes that the whole

family loves that you can have in the oven in
under five minutes. The topping on these is so
good you might be tempted to make these all
U N C O V E R M O R E AT B A . C O M
“muffies”. Next time, if you’re feeling adventurous
add some chocolate chips. I love this Chocolate
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Chip Banana Bread with those flavors.
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HOW TO MAKE BANANA MUFFINS

1. Preheat oven to 375 degrees F (190 degrees C).

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Lightly grease 10 cups in the muffin pan, or line
with muffin liners.

2. In a large bowl, mix together the dry

ingredients : 1 1/2 cups flour, baking soda, baking Deer Park Natural Spring Water
6,200 Followers
powder and salt. In another bowl, beat together
bananas, sugar, egg, vanilla extract, cinnamon,
nutmeg and melted butter. Stir the wet
ingredients into the flour mixture just until
moistened. Spoon batter into prepared muffin
cups.
6,200 Followers
40 3
3. For the crumb topping: In a small bowl, mix
6,200 Followers
together brown sugar, 1/4 cup flour and 1/2 Deer Park Natural Spring Water

teaspoon cinnamon. Cut in 2 tablespoons butter

Deer Park Natural Spring Water
until mixture resembles wet sand. You can use
your hands too to incorporate the mixture.
Sprinkle topping over muffins.

4. Bake in preheated oven for 15 to 20 minutes,

40 3
until a toothpick inserted into center of a
muffin comes out clean. Cool and store in an 40 3

airtight container.

WHY DO YOU USE OVERRIPE BANANAS IN

BANANA BREAD

The reason we use brown bananas in banana

bread is because the riper the banana the
naturally sweeter it is making the perfect muffins.
The starches in the banana begin to convert to
sugar. So don’t throw away those bananas with
brown spots.

···

No mixer needed here. In fact, muffins are better

when you mix by hand because you’re more likely
not to overmix them which makes for a tough
muffin.

The best part is the topping. Try to sprinkle as

much as you possibly can on top and then you
might have a tad left over which I ate.
My sisters and I used to eat brown sugar by the
spoonful growing up. Weird, huh.

···

As with banana bread or any other muffin, these

are almost better the next day because the
banana flavor starts soaking in making for a
moist banana muffin.

I’ve made these muffins a million times. This time

when I made them I had just put them in the oven
for a couple of minutes when I looked over to the
egg that was supposed to be in the batter sitting
on the counter.

Ugh. Good news, they actually were fabulous

without. Didn’t even miss it. So if someone you
know has an egg allergy just know that these are
great without any eggs.

HOW TO MASH BANANAS

You can mash bananas two ways:

1. Use a fork to mash small pieces of bananas

until soft.

2. Add chunks of banana to a stand mixer with

5 6 7the
5 paddle attachment and let it beat away.
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HOW TO FREEZE BANANA MUFFINS

To freeze these banana muffins, let them cool

completely. Next, wrap them in plastic wrap and
then freeze them in a large Ziploc bag. To eat
them, thaw on the counter at room temperature.

OTHER HOMEADE MUFFINS

As you can see we love muffin recipes and have

quite of few of them on the blog. Here are some of
our favorites:

• Pumpkin Chocolate Chip Muffins

• Blueberry Streusel Muffins
• Blueberry Lemon Muffins
• On-the-Go Breakfast Muffins
• Apple Muffins
• Pumpkin Cream Cheese Muffins
• Coconut Lime Chocolate Chip Muffins

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···
This Vrbo is
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holiday-ready

YIELD: 10 MUFFINS

Banana Crumb Muffins

prep time: 5 M I N S cook time: 1 5 M I N S
total time: 2 0 M I N S

Banana Muffins are

PRI N T

moist with a little

cinnamon and nutmeg 4.68 from 93
votes
and topped with tons
and tons of crumb topping. This is
the best homemade banana
muffins recipe perfect for
breakfast!

INGRED
IENTS
Batter:

1 1/2
cups
···
all-

···

purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

3 bananas, mashed (about 1 1/2 cups)

3/4 cup white sugar
1 large egg, lightly beaten
1/3 cup unsalted butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Topping:

1/2 cup packed brown sugar

1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter

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INSTRUCTIONS
1. Preheat oven to 375 degrees F (190
degrees C). Lightly grease 10 muffin cups,
or line with muffin liners.

2. 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, vanilla, cinnamon,
nutmeg and melted butter. Stir the
banana mixture into the flour mixture
just until moistened. Spoon batter into
prepared muffin cups.

3. For the crumb topping: In a small bowl,

mix together brown sugar, 1/4 cup flour
and 1/2 teaspoon cinnamon. Cut in 2
tablespoons butter until mixture
resembles wet sand. You can use your
hands too to incorporate the mixture.
Sprinkle topping over muffins.

4. Bake in preheated oven for 15 to 20

minutes, until a toothpick inserted into
center of a muffin comes out clean. Cool
and store in an airtight container.

···
···

RECIPE NOTES
Source: adapted from Allrecipes . Doubled
topping.
author: C H R I S T Y D E N N E Y course: B R E A K F A S T
cuisine: A M E R I C A N
keyword: B A N A N A C R U M B M U F F I N R E C I P E , B A N A N A
CRUMB MUFFINS

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MUFFINS

posted F E B R U A R Y 1 , 2 0 2 2 by C H R I S T Y D E N N E Y
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