Admit it, y’all. Muffins are an excuse to eat cupcakes for breakfast. Because we all know muffins are just cupcakes without icing. Replace the crumb topping on these muffins with a cream cheese frosting and you have banana cupcakes. {and save me the blah blah blah about how cupcakes have different leavening ratios…don’t try to science-talk your way out of this one} Cupcakes for breakfast are a no-no, but muffins are fair game, so we replace the frosting with some crumb topping and say we’re eating breakfast food. Don’t try to pretend otherwise, I see right through you.
I end up making these muffins at least once a week because somehow we never eat through all of the bananas we have before they start to turn and TH won’t eat a banana if it’s the slightest bit brown on the peel, a trait my kids have now inherited. Lucky me. More muffins!
Now, this recipe makes way more crumb topping then you’ll need for the 12 muffins. So sue me. I haven’t been able to cut the recipe down to make exactly enough for a dozen muffins without the flavor/texture being off. And, really? Is there a such thing as too much crumb topping? I thought not. Also, the recipe calls for cinnamon, but I use Pumpkin Pie Spice instead. Somehow I end up with five cans of the stuff after the holidays each year. That and Bell’s turkey seasoning. *shrugs* I guess I’m always prepared for Thanksgiving. But I digress. You’re here for muffins, right?
Banana Crunch Muffins
Yields 12 standard-sized muffins.
Bake Temp: 375
Bake time: 18 minutes
For the muffins:
1 1/2 c AP flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 bananas
3/4c sugar
1/3c butter, melted and cooled slightly
1 egg
1 tsp pure vanilla extract
For the crumb topping:
1c old-fashioned oats
3 Tbsp. flour
1/2c brown sugar
1/4 tsp cinnamon
1/2c cold butter, cut into chunks
Preheat oven to 375 degrees. Line muffin tin with papers or grease pan.
In a bowl, combine the dry muffin ingredients and set aside. In mixer, mash up bananas with paddle attachment. Add sugar and combine. Add melted butter, egg, and vanilla extract. Mix until well combined. Slowly add dry ingredients and mix only until combined. Scoop into muffin tin (cups should be 3/4 full).
Prepare the crumb topping: Combine flour, oats, brown sugar, and cinnamon in a bowl. Using your fingers, cut in the butter until crumbly topping comes together.
Sprinkle crumb topping over muffins (load it up, folks). Place muffins in oven for approximately 18 minutes, or until a toothpick inserted in the center comes out clean.
