Banana Bread Crumb Muffins Recipes

HEALTHIER BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers.
• Mix 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, sugar, egg, and melted butter in another bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into prepared muffin cups.
• Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Blend in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.

BANANA BREAD CRUMB MUFFINS

Steps:

• Preheat oven to 350 F.
• Line a muffin tin with cupcake liners. Set aside.
• In a large bowl combine all of the crumb topping ingredients.
• Use a pastry cutter until mixture is crumbly. Set aside.
• In a large bowl, cream together butter, brown sugar and white sugar.
• Beat in eggs and vanilla extract. Seat aside.
• In a medium bowl, whisk or sift flour, baking soda, baking powder, salt, and cinnamon.
• Gradually add flour mixture into the wet mixture alternating with the buttermilk.
• Stir just until combined. (be careful not to overdo it.)
• Add lemon juice to mashed bananas.
• Gently fold bananas into the batter.
• Fill muffin pan 3/4 full of batter.
• Spoon on enough crumb topping to completely cover the top. (pinch the crumbs together to create larger crumbs if desired. I used a little over 1 T. of topping)
• Bake for 18-20 minutes.
• Remove from oven when moist crumbs cling to a toothpick inserted into the center.
• Let muffins sit in the pan for about 4 minutes (they will continue to cook)
• Place muffins on a cooling rack to finish cooling.
• Enjoy!

BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
• 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 and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

LEMONY BANANA CRUMB MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup mini muffin pan.
• Combine brown sugar, flour, coconut, and lemon zest in a bowl for crumb topping. Rub in butter until the mixture is coarse and crumbly.
• Add 1 teaspoon lemon juice to milk and let sit until curdled, about 5 minutes.
• Cream white sugar and butter in a medium bowl. Mix banana and egg together in another bowl and add lemon zest, remaining lemon juice, and vanilla extract. Add the banana mixture to the creamed butter and sugar and stir well. Add the curdled milk and stir lightly into the mixture.
• Combine self-rising flour, all-purpose flour, baking soda, salt, nutmeg, and cinnamon in a large bowl. Pour in the banana mixture and stir until just combined.
• Drop by heaping spoonfuls into the prepared muffin pan, filling about 1/8 inch higher than the cups, ensuring nice, top-heavy muffins. Sprinkle with the crumb topping, lightly pressing it into the batter so it doesn't fall off and melt during cooking.
• Bake in the preheated oven until golden, 10 to 12 minutes. Let cool slightly in the pan before removing to a wire rack.

BANANA CRUMB MUFFINS

Steps:

• In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

BREAD CRUMB MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Spray your muffin tin with nonstick spray.
• Mix together the eggs, milk, butter, and breadcrumbs.
• In another bowl mix the flour, sugar, salt, and baking powder.
• Add the dry ingredients to the wet, stirring just until it is all combined.
• Fill the muffin tins 2/3 full and bake for about 25 minutes.

CRUMB TOPPED BANANA MUFFINS

Steps:

• In a large bowl, mix the flour, baking soda, baking powder, and salt.
• Mix bananas, sugar, egg and melted butter.
• Stir into dry mixture until thoroughly combined, then stop mixing.
• Fill muffin cups 3/4 full.
• Combine brown sugar, flour, and cinnamon topping ingredients.
• Cut in cold butter until crumbly.
• Sprinkle over muffins.
• Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done.
• Cool in pan for 10 minutes.

KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS

Steps:

• For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
• For the muffins, in large bowl, combine dry ingredients. Set aside.
• In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
• Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
• Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.

VEGAN BANANA BREAD

Steps:

• Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
• In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.