I got this recipe from my mom and tweaked it slightly. It’s very delicious and extremely easy to make. I don’t know if any of you have found a “keeper” recipe for banana bread but I haven’t and continue to try and find one. If you have one, please share. These are my alternative to banana bread as we sometimes have bananas take the next stage in color; dark brown/black. I can’t even eat a banana once it’s fully yellow. GROSS! I have to have I slightly green if I am going to eat one.
With that said, we had a couple bananas left over and I wanted “banana” bread and made these quick muffins. Along with the muffins I made Blueberry Oatmeal Scones to take to my mother-in-laws and as well as feed my parents who are visiting for the weekend.
Banana Crumb Muffins:
- ¾ cup sugar
- 1 egg
- 3 bananas
- 1/3 cup butter, softened
- 1 ½ cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup pecans, chopped (optional)
Crumb Topping:
- ½ cup flour
- ½ cup dark brown sugar
- ½ cup oats
- 4 tbsp butter, melted
Preheat the oven to 350 degrees.
In a standing mixer add sugar, egg and bananas; mix well.
Add butter, flour, soda, powder and salt. Mix until moistened.
Add Pecans
Fill muffin tines 1/3 full.
Meanwhile make the crumb topping and top with muffins.
Bake 20 minutes or until toothpick comes out clean.
Enjoy fresh out of the oven or slice muffin in half and spread a little butter on warm muffin. ENJOY!
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