Great for a quick breakfast or an afternoon snack. Pairs well with coffee, tea, or milk.
See Recipe Below!
Yields to 18 Muffins
Ingredients:
Crumb topping:
6 tablespoons butter, melted
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1 cup all-purpose flour
Muffins:
3 overripe bananas, mashed
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup vegetable oil
2 eggs - Vegan alt: 2 Tablespoons Flaxseed Powder + 6 Tablespoons Water
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Glaze:
1/2 cup powdered sugar
1 tablespoon cream or milk
1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven to 375°F.
- Line muffin pan/s with muffin liners and set aside.
- MAKING THE CRUMB TOPPING: In a medium-sized bowl combine butter, brown sugar, and cinnamon. Add the flour and mix until fully incorporated. *Mixture will be mushy and this is normal! The next step will fix that. Using a fork, continually mix until mixture is crumbly, breaking apart any overly large clumps as necessary (this will take a minute or two). Set aside.
- MAKING THE MUFFINS: In a large bowl combine bananas, sugar, cinnamon and salt. Beat in the oil, eggs, and vanilla extract. Add the flour and baking soda and gently mix until combined. Do not overmix!
- Scoop the batter into the muffin pan filling the cups two-thirds of the way full.
- Top each muffin with just enough crumb topping to fully cover the tops, gently pressing it into the batter as you go.
- Bake for 15 – 16 minutes until the centers are fully baked and a toothpick inserted comes out clean.
- Cool in pan 5 minutes then transfer to a wire rack to cool completely.
- MAKING THE GLAZE: In a small bowl mix together the powdered sugar, cream/milk, and vanilla extract (if glaze is too thick add a splash more cream/milk).
- Drizzle over the fully cooled muffins then serve.
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