The other day, Ryan walked in the door and said “Smells good in here!”. As I proceeded to tell him that I made banana muffins, he got really excited. I’ve known him for almost ten years and just now find out that banana muffins are one of his favorites ever. I guess I should let bananas go old a little more often…
I’ve had this recipe for some time now and only have made it a couple times. It’ll probably go on rotation a little more often from now on. Plus, it’s super easy to make.
The first step is mixing bananas, sugar, egg, melted butter and half and half together.
Add in flour, baking soda, baking powder and salt. Walnuts could be a good addition as well.
Pour batter into a 6-muffin tin greased with cooking spray. The big ones, note the cupcake sized ones.
What makes these muffins extra good is the sugar topping. In a small bow mix brown sugar, flour, cinnamon and salt.
Cut in cold butter.
Sprinkle over muffins.
Bake in a 375 degree oven for 20 minutes, or until toothpick comes out clean.
Remove from pan when cool and enjoy.
- 3 over-ripe bananas, mashed
- 3/4 cups sugar
- 1 egg, beaten
- 1/3 cups butter, melted
- 1 Tbsp. half and half
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup brown sugar
- 2 Tbsp. flour
- 1/8 tsp. cinnamon
- 1 Tbsp. butter, cold
- Preheat oven to 375 degrees.
- In a mixing bowl, beat bananas, sugar, egg, melted butter and half and half.
- Add flour, baking soda, baking powder and salt.
- Pour batter evenly into a 6-muffin tin greased with cooking spray.
- To prepare the crumb topping, mix brown sugar, flour, cinnamon and salt. Cut in cold butter and sprinkle over muffins.
- Bake for 20 minutes, or until toothpick comes out clean.
- Remove from pan when cool and enjoy.