Crumb Topped Banana Muffins

These light and tender banana muffins are topped with a crunchy cinnamon crumb 

topping that makes them simply irresistible. Bake a batch on the weekend 

and individually wrap them for a quick and delicious breakfast on the go! 

HELLO, friends! It's been awhile since I've been here. How have you been? I hated being away for so long, but 2018 really got the best of me. I've had quite the hard time finding the right balance between my full time job and the blog. OK let's be real here, there hasn't been any balance! My job keeps me busy 9-10 hours a day so there isn't much time left for me and blogging once you throw in cooking, cleaning, walking the dog, exercising, seeing my kids....you get the drift. But I've come up with a plan for 2019 so that I finally have some BALANCE and can work and blog. It's a work in progress so bear with me, but I'm hoping to start posting one to two new recipes per week starting in January. I'm setting a goal to do a minimum of one but I'd love to do two. Baby steps, that's what I keep reminding myself.

For now I will leave you with these simple and delicious Crumb Topped Banana Muffins. You know me, I'm a sucker for any type of banana bread or muffin, but this recipe is a favorite of my boys. The crunchy crumb topping is the best!

I would love to hear your suggestions and requests on what recipes you'd like to see here on the blog. Treats to satisfy your sweet tooth? More family friendly dinners? One pot or slow cooker recipes? Tell me, I'm all ears!!

Yield: 12 muffinsAuthor: Sarah Bates | The Chef Next Door

Crumb Topped Banana Muffins

prep time: 5 minscook time: 15 minstotal time: 20 mins

These light and tender banana muffins are topped with a crunchy cinnamon crumb topping that makes them simply irresistible. Bake a batch on the weekend and individually wrap them for a quick and delicious breakfast on the go!

ingredients:

For the topping:

½  cup all-purpose flour

¼  cup sugar (I use Dixie Crystals)

1 ½  teaspoons cinnamon

4  tablespoons unsalted butter, at room temperature

For the muffins:

1 ½  cups all-purpose flour

1  teaspoon baking soda

1  teaspoon baking powder

1 teaspoon cinammon

½  teaspoon salt

3   very ripe bananas, mashed

½  cup sugar

1  egg

1 teaspoon pure vanilla extract (I prefer Nielsen-Massey)

⅓  cup unsalted butter, melted

instructions:

For the topping, mix the flour, sugar and cinnamon in a medium bowl. Add the softened butter and mix with a fork  until crumbly. Set the topping aside.

Preheat the oven to 375 degrees. Spray a muffin tin generously with non-stick baking spray.

For the muffins, combine all of the dry ingredients in a large bowl. In another bowl, combine the bananas, sugar, egg, vanilla and melted butter. Whisk well. Stir the wet ingredients into the dry ingredients; the batter will be slightly lumpy, do not overmix!

Fill each well of the muffin tin about two-thirds full. Grab the topping and using your fingers, sprinkle a generous amount of coarse crumbs over the muffin batter.

Bake for 15 - 17 minutes, or until the muffins spring back when lightly touched. Cool the muffins in the pan for 10 minutes before removing to a wire rack to cool.

Bon Appétit!

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