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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Banana Crumb Muffins Recipe

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This recipe for Banana Crumb Muffins is from The Welch Family Tree (with Branches and Friends), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C. Flour
1 tsp. Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 Bananas
3/4 C Sugar
1 Egg - slightly beaten
1/3 C Melted Butter

topping:
1/3 c Brown Sugar
2 TBS Flour
1/8 tsp Cinnamon
1 TBS Butter
Directions:
Directions:
Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers. I often make mini muffins (about 42)
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 min for reg muffins and 10 min for mini muffins or until a toothpick inserted into center of a muffin comes out clean.
Number Of Servings:
Number Of Servings:
42 mini muffins
Personal Notes:
Personal Notes:
This is an All Recipes recipe. These are the best banana muffins I have ever had! The topping adds a delicious crunch to every bite. However, they are best eaten when made. They don't keep well - they get moist and lose the crispy topping over night. They are so good I doubt you'll have any left over anyway (-:

 

 

 

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