Ingredients
Muffin Ingredients
- 2 ripe bananas, mashed Use very ripe bananas for the best flavor and sweetness.
- 3/4 cup brown sugar Provides rich flavor; white sugar can be mixed in if preferred.
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Can substitute with gluten-free blend if needed.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon Other spices like nutmeg or ginger can be used for variation.
- 1/2 cup crumb topping Can use leftover crumb topping for other baked goods.
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the mashed bananas with brown sugar, granulated sugar, and melted butter.
- Add eggs and vanilla, mixing well.
- In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually incorporate the dry ingredients into the banana mixture until just combined.
- Fill the muffin cups about 2/3 full with the batter.
- Top each muffin with crumb topping.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 75mgFiber: 1gSugar: 10g
Notes
These muffins can be served warm or at room temperature. They are perfect for breakfast or a snack. Store in an airtight container at room temperature for up to three days, or freeze wrapped for up to three months.
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