Banana Bread Muffins with Crumb Topping

Let’s get real, we all know that the week of thanksgiving there’s a lot of breakfast for dinner and pizza happening because we all know what’s coming on Thursday. Or maybe you are keeping breakfast in the morning but either way these banana crumb muffins are a must make this week.

We’ve been chatting about our friends, Dave and Sarah on here occasionally, like their totally delicious ranch bacon chicken pillows recipe (plus how we are all still hoping that adoption works out for them) that is comfort food to the max, and so it shouldn’t be any surprise to you that we’ve got a delicious recipe for you today that  happens to have been inspired by them. Sarah makes this killer banana crumb bread, that we LOVE and I just couldn’t resist making them into muffins. We’ve kind of been in a bit of a funk with meals lately and I have to admit that these were actually part of our dinner the other night. Banana Bread Muffins with Crumb Topping and eggs. That’s it. It wasn’t healthy, it wasn’t a well rounded meal, but it did taste really good to all of us. That’s not true. The little one still doesn’t like scrambled eggs. She’s crazy. And I know it doesn’t matter, but we really want her to like scrambled eggs. It just is no fun when you make them and one sits there staring at them and telling you they are weird. No they aren’t! They are filled with cheese for heavens sake! They are delightful!

And now brace yourselves because you are just going to die when I tell you what I did to get her to eat them. I sprinkled powdered sugar on top. Yup, send me to mom time out. I know it’s not a good thing, but guess what, it’s how I grew up. GASP! Haha, I can just picture your faces now. Yes, my dad would make a wonderful, fluffy omelet and then butter it and sprinkle with powdered sugar. And even as I’m typing it I can taste it! It’s so good! It’s a heart attack, but it’s so good! It’s sweet and salty all in one.

So, yes we pretty much had cake and heart attack eggs for dinner. And that’s real life.

Can Banana Bread Be Made Into Muffins?

Banana bread & muffins are all considered “quick breads,” and they have essentially the same base & baking properties.

To use banana bread batter for muffins, just pour the batter into a muffin pan & decrease the baking temp & time.

How Long Will Banana Bread Muffins Keep?

Banana Bread muffins should be tightly wrapped or kept in an air tight container.

They will keep 2-3 days at room temperature.

Can Banana Bread Be Frozen?

Quick breads like banana bread will keep 2-3 months in the freezer.

Wrap the bread well in plastic wrap, foil or place in a freezer bag and then place it in the freezer.

Banana Bread Muffins with Crumb Topping

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Banana Bread Muffins with Crumb Topping

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: 300 + Back to School Recipes Every Kid Loves

Keyword: banana, bread, breakfast, muffins

Servings: 6 large muffins

Calories: 409kcal

Author: Sweet Basil

Ingredients

Banana Crumb Topping

• 1/3 cup brown sugar
• 2 tablespoons flour
• 1/4 teaspoon cinnamon
• 1 Tablespoon Butter

Banana Bread Muffins

• 1/3 cup butter softened
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 eggs
• 1 3/4 cup flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup mashed bananas make sure they are freckled so they are ripe enough

Instructions

• In a small bowl, using a fork or your fingers, combine the brown sugar, flour, cinnamon and butter.
• Set aside.

For the Muffins

• Heat the oven to 425 or 375 for regular.
• Fill a texas sized or regular muffin pan with cupcake liners or spray with nonstick spray.
• In a mixer, combine the butter, sugars and eggs until smooth.
• In a separate dish, whisk together the flour, baking soda, baking powder, cream of tartar and salt.
• In another dish, mash the bananas.
• Starting with the dry ingredients, add a little into the butter and mix, then a little banana, and alternate back and forth until you end with the last of the banana.
• Spoon into the muffin tin, sprinkle with topping and bake for 15-20 minutes.

Nutrition

Serving: 1g | Calories: 409kcal | Carbohydrates: 66g | Protein: 6.4g | Cholesterol: 85.5mg | Fiber: 2.1g | Sugar: 31.5g

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