Banana Muffins

My kids who usually eat everything not nailed down have decided to go on a banana strike. I buy banana every two weeks, well it looks like these past trip was a no go. They didn’t even touch them. Ate all the apples under them, all the blueberries and strawberries. Heck they even ate all the lettuce, but these bananas were just not moving.

But that is okay, we don’t waste anything in this house. I took those browning bananas and turned them into something amazing. Banana muffins! I hate wasting food so if I can use something that is normally just thrown away and give it new life I will. These are quick to make, makes for a great breakfast on those busy mornings or a tasty snack anytime of the day.

I love the combination of cinnamon and nutmeg with bananas. I love the smell of the cinnamon and nutmeg baking in the oven. It gives me that warm, cozy feeling like Christmas without the having to go broke in the process. lol 

Update: By the time I was done writing this I only had 4 muffins left. And I started writing when I pulled them from the oven.

Banana Muffins

Preheat oven to 375˚F. Lightly greased a muffin pan. 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˚F 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.

Banana Muffins

Pin Print

Rating: 5.0/5

( 1 voted )

Ingredients

• Muffins
• 1 ½ cups King Arthur unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large, ripe bananas, mashed
• ¾ cup sugar
• 1 egg, slightly beaten
• ⅓ cup butter or margarine, melted
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Topping
• ½ c all purpose flour, spooned and leveled
• ¼ c sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons (1/2 a stick) butter, room temp

Instructions

1. Preheat oven to 375˚F. Lightly greased a muffin pan. 
2. 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.
3. For the muffins: In large bowl, combine dry ingredients. Set aside.
4. In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
5. Fill greased muffin cups two-thirds full. Do not use paper muffin cups! Using hands, arrange coarse, pea-sized crumbs over muffin batter.
6. Bake at 375˚F 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.

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @PenciDesign.