Banana Crumble Muffins
I'm a baker now! Just kidding, but these muffins were absolutely divine and gone in 2 days. Soft, fluffy, moist, and that sweet pecan crumb brings the sugary crunch. So easy and so delish.
PREP TIME
20 minutes
COOK TIME
15 minutes
INGREDIENTS
22
Serves: 12
Ingredients
DRY
- 1.5 cups1.5 cups1.5 cups All Purpose Flour
- 0.333 cup0.333 cup0.333 cup Quick Cooking Oats
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.75 tsp0.75 tsp0.75 tsp Himalayan Pink Salt
WET
- 0.25 cup0.25 cup0.25 cup Butter, Unsalted, melted & cooled
- 0.75 cup0.75 cup0.75 cup Brown Sugar
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 2 whole2 whole2 whole Egg, Large, Free-Range
- 3 whole3 whole3 whole Banana, Very Ripe
- 0.25 cup0.25 cup0.25 cup Milk, 2%, room temp
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract, I used Madagascar Bourbon
CRUMB
- 0.25 cup0.25 cup0.25 cup All Purpose Flour
- 0.333 cup0.333 cup0.333 cup Organic Sprouted Pecans - Lark Ellen Farm, chopped
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted, cold butter. See Notes
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 0.25 cup0.25 cup0.25 cup Brown Sugar
- 0.5 tsp0.5 tsp0.5 tsp Cinnamon, Ground
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 400 F
- Whisk together all of the dry ingredients in a medium sized mixing bowl. Set aside.
- Mash the bananas with a fork and have that ready. To another medium sized mixing bowl, add the melted butter, brown sugar, maple syrup, and vanilla. Using a hand mixer, mix until creamy and combined. Add the eggs, mashed bananas, and milk. Mix again until combined thoroughly.
- Fold the dry ingredients into the wet ingredients using a rubber spatula until everything is combined and you're left with a banana muffin batter. Spray the inside of each muffin tin with cooking spray. Use a quarter cup measure and scoop heaping scoops of the batter into each muffin tin until all 12 are full.
- For the crumb topping, add the flour, maple, brown sugar, pecans, and cinnamon to a small bowl. Add the cold butter and use a pastry cutter to start working everything together. We're looking for a clumpy sort of sandy texture. I ended up going in with my hands to finish working everything together until it was combined. Spoon crumb topping onto each muffin, gently pressing it into the muffin batter to help it stick. Once they're all covered, we're ready to bake.
- Bake the muffins at 400 F for 12 - 15 minutes until golden brown and a toothpick / piece of dry spaghetti comes out clean. Test them at the 12 minute mark, and continue to cook in a couple minute intervals until they're cooked.
- Once cooked, remove the muffin tray to a wire cooling rack for about 10 minutes. Once cooled, I simply twisted the muffins in their tins to release them and set them onto a serving plate. ENJOY!
- Remaining muffins can be kept covered at room temp for a couple days, or refrigerated for 4
Notes
- Admittedly, my crumb topping probably could've used a bit more butter for an even better crumbly texture, but it worked regardless. You may find you want to add a little more for that perfectly crumbly texture.
- It's important to gently press the topping into the muffins to help it stick.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 297 |
| Fat: | 11 g |
| Carbohydrates: | 46 g |
| Protein: | 6 g |
| Cholesterol: | 16 g |
| Sodium: | 167 mg |
| Fiber: | 2 g |
| Sugars: | 25 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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