Revamping my old post for these muffins because quite honestly, the pictures were making my eyes bleed. So ta-da! New pictures, courtesy of a camera that I have nooo idea how to use. HELP.
While we're on the topic of revisiting things of the past, I will mention that today I went back to visit my newly renovated high school for the first time since graduating. It was odd. Same faces, whole new building. It was hard to feel nostalgic about a place I barely recognized, but mostly I felt like a freshman all over again asking people for directions around the school (Although it hasn't been that long since I was mistaken for a high school freshman...last year a fellow senior asked me if I was a freshman but we don't have to talk about that).
Apart from the weirdness of it all, it was so so good to see people again. Smiles and hugs and warm feelings all around.
I made these muffins because the four forsaken bananas on our kitchen counter weren't receiving any love. My family is pretty picky about bananas, so after a certain number of brown spots appear they sit around indefinitely. As self-appointed head of the banana rescue squad, I knew some banana muffins were in order.
These muffins are the perfect texture - not too airy, but not quite as dense as banana bread. They're sweet, yet hearty enough to be considered breakfast food. As always, the crumb topping is optional but highly recommended. I sprinkled on some coconut and crushed pecans, but feel free to top with other nuts, chocolate chips, sunflower seeds, etc.
They can be made in less than an hour so they make for a perfect breakfast when served warm! Besides, they have bananas so it's basically a serving of fruit amirite??
Banana Crumb Muffins
Adapted from My Baking Addiction
Makes 12 muffins
1 and 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large overripe bananas (or 3 small ones), mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 and 1/2 teaspoons vanilla extract
For the crumb topping:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter
shredded coconut (for topping)
chopped nuts (for topping)
Preheat oven to 375 degrees F. Lightly grease one muffin pan or line with muffin papers.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon.
In a separate bowl, use an electric mixer to combine bananas, granulated sugar, brown sugar, egg, vegetable oil, and vanilla extract. Mix well, until smooth and only small chunks remain.
Slowly add the banana mixture to the flour, mixing with a fork or whisk until just combined. Spoon into muffin tins, about 2/3 of the way full.
Now make the crumb topping. In a small bowl, whisk together brown sugar, flour, and cinnamon. Cut in the butter until the mixture is crumbly. Sprinkle on top of the muffin batter. Add any other toppings such as nuts, coconut, or chocolate chips.
Bake at 375 degrees for about 5 minutes, and then lower temperature to 350 degrees and bake for another 12-18 minutes until a toothpick inserted into the center of a muffin comes out clean and the centers are set. Don't overbake! You don't want them to turn out dry.
Remove from oven and let them cool in the pans for 5-7 minutes before carefully removing to cool on a wire rack.
These can be stored in an airtight container for two days. I made mine the night before and they were still just as good the next day.