![]() Sprinkle topping over muffins.īake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Stir the banana mixture into the flour mixture just until moistened. In another bowl, beat together bananas, sugar, egg, cinnamon and melted butter. In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. Freezer Friendly: Make an extra large batch of these banana muffins with streusel topping for the freezer They stay fresh up to 3 months when stored in a freezer bag This is one of the easiest recipes to make and gives you the BEST Banana Muffins. ![]() ![]() Lightly grease 10 muffin cups, or line with muffin papers. No mixer required Make Ahead: These last up to 4 days, if stored properly. ![]() I have made them many times and they always turn out well – that’s the kind of recipe I love □ These have a really wonderful banana flavor. I was very happy to have them on hand so I was able to make these on the spur of the moment. I had some very ripe bananas months ago about to go bad, so I mashed them up and froze them in a plastic bag. I decided to whip up a batch of these muffins. They’re sweet, fluffy, and totally tender.This weekend I had a bowl of cereal for breakfast but just a few hours later, I was hungry again. These cinnamon sugar streusel topped banana muffins are almost like a banana cupcake without the frosting. My 6 year old inhaled 3 of these in record time. The riper the better! Cinnamon Sugar Banana Streusel Muffins You can only make so much banana bread before your entire family is OVER it. I stare down overripe bananas at the end of every week and wonder what to do with them. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Line a standard muffin tin with paper liners. They’re so light and fluffy, packed with banana flavor, and kissed with a cinnamon sugar combo that has me wanting to make them on repeat from now until forever.įor this recipe we’ll need 2 spotted bananas yielding 1 (packed) cup of mashed banana. Moist, tender banana bread muffins finished with an easy cinnamon praline crumb topping drizzled with simple vanilla cream icing. Instructions: Preheat the oven to 375☏ (190☌). These marvelous muffins make a perfect sweet treat. On the bright side, over-buying bananas leads to spotty banana-palooza which leads to…įorgive me while I get something out of my system here: Maybe then they’ll be a hot commodity and I won’t have to wage war with my 5 year old over the last banana. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Combine topping ingredients sprinkle over batter. Fill greased or paper-lined muffin cups two-thirds full. Stir into dry ingredients just until combined. In a large bowl stir together the mashed bananas, butter, sugar, eggs and vanilla until mixed well. In a medium bowl whisk together flour, baking powder and salt. I’m contemplating buying a full bunch and then only putting two on the counter at a time while hiding the rest. In another bowl, beat the egg, yogurt and oil. Coat a 9×13 baking dish with baking spray, set aside. Add a few chocolate chips over the crumb topping and bake muffins for about 25 minutes. Sprinkle about 1 tablespoon of the crumb topping onto each muffin. Why is it that whenever I buy enough bananas for the family they end up snubbed and spotty on the counter *but* when I only buy 2 or 3 for myself suddenly everyone wants a banana? Step 4: Add crumb topping to muffins and bake.
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