The kids and I got creamed with back-to-school colds last week—all particularly unwelcome in their own particularly unawesome ways. After making everyone eat lots of homemade chicken soup and drink lots of herbal syrup, I figured we could all use something a little yummier and decided to do some baking. I had three overripe bananas on my counter so I knew it would involve bananas. And I felt like having muffins so I knew it would involve muffins. And I didn't want to go to the store so I knew it would involve what I had in my cupboard. And guess what? I know I tend to exaggerate how good or bad something is but holy shish kabob, these are the best banana muffins I've ever had! I noticed that this recipe has had over 6,500 reviewers giving it five stars so I can't be the only one who thinks so.
The outside and the top have a lovely crisp to them, and the inside is soft and scrumptious with a few moist bits of banana here and there. Yumm, yumm. If you have overripe bananas on your counter, I suggest you give this recipe some serious consideration.
Banana Crumb Muffins
Recipe found here
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
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 and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. 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.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Oh, and I did my usual substitution of spelt flour for all-purpose flour, and I didn't add all of the sugar. I also added 1/2 tsp. vanilla to the bananas and a dash of nutmeg to the flour mixture. I don't know why, it just seemed like the right thing to do.