Description
Deliciously moist and fluffy muffins made with ripe bananas and a crunchy crumb topping, perfect for breakfast or a snack.
Ingredients
Scale
- 2 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour (for topping)
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash the bananas with the melted butter until smooth and well combined.
- Stir in the baking soda and salt, then mix in the sugar, egg, and vanilla extract until well incorporated.
- Fold in the all-purpose flour and rolled oats until just combined.
- In a separate bowl, mix the brown sugar, 1/4 cup of flour, cinnamon, and butter until crumbly for the topping.
- Fill the muffin cups with the banana batter and sprinkle the crumb topping generously over each muffin.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg