Banana Muffins with Crumb ToppingMonday, June 07, 2010
Bananas, also known as a climacteric fruit, are able to ripen after being harvested. They are picked and shipped green and then ripen usually while at the store or at home.
As you are well aware, usually bananas are enjoyed while they are bright yellow and somewhat firm. Me, on the other hand? I love them best when they are brown in color and slightly soft.
Why, might you ask, do I love them this way? Well, that is easy to answer...I love banana-flavored baked goods. When bananas are fully ripened and slightly browned, they are at the peak of their flavor and are perfect to use in banana breads or...banana muffins with a crumble topping.
Banana Muffins with Crumb Topping
For the muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 bananas, mashed
- 3/4 cup white sugar
- 1 egg
- 1/3 cup butter, melted
- 1 tablespoon vanilla extract
- 1/3 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, melted
- Preheat oven to 375 degrees. Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups all-purpose flour, baking soda, baking powder and salt.
- In a separate bowl, mash the bananas and then beat together the bananas, sugar, egg, melted butter and vanilla extract.
- Combine banana mixture with the flour mixture until just moistened.
- Spoon batter into prepared muffin cups.
- In a small bowl, use a fork and mix together the brown sugar, 1/4 cup all-purpose flour, cinnamon and butter until crumbly. Sprinkle mixture over the batter.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.