You probably have some perfectly ripe bananas sitting around that are just waiting to be made into something scrumptious like these banana muffins with crumb topping. One chef said she wouldn’t trade the crumb topping for the world! So let us know if you think it’s the bakery-style crumb topping or the banana muffin itself that makes it so delicious. >”The crumb topping is what makes these banana muffins stand apart from the ordinary. They’re scrumptious!” – Lisa Kreft Before you grab those brown bananas, read what Ms. Lynn wrote in her 5-star review about these yummy muffins. >”Superb! Following other reviewers’ suggestions, I added 1 tsp. vanilla, 1/2 tsp. nutmeg, and 3/4 tsp. cinnamon to the muffin batter. I also used canola oil in place of the melted butter and 1/2 c. white sugar and 1/4 c. brown. In the crumb topping, I increased the cinnamon to 1/4 tsp. These are very good and will go in my ‘keepers’ file!” – K. Lynn She said these banana muffins are OUTSTANDING and rated the recipe 10 stars! >”OH MY WORD!!!! I rate this 10 Stars!!!!! Made it exactly to recipe and it is outstanding! Hubby said that this is a must recipe for when we open a Bed and Breakfast. I used 4 small to medium sized very ripe bananas and it made 11 muffins. The topping was just the right amount. Thanks so much for submitting this ~now~ family favorite and staple!!! Delicious doesn’t do these justice! Enjoy! NOTATION: 1-10-04 I wanted to update and tell you all that I made a double batch today and it made 4 mini loaves which baked at 350 for 30 minutes. Hope this helps someone out there.” – B Flutterby Chef Joy wouldn’t trade the crumb topping for the world! >”HELPFUL TIPS AFTER READING ALL THE REVIEWS: I really make these reviews so I can remember what I did instead of having to go through all my mistakes again. 1st, don’t overmix as stated. I always add wet ingredients then drop dry right on top and THEN mix. 2nd, add 1/2t nutmeg, 3/4t cinnamon, 1t vanilla to the batter. 3rd, tastes better with canola (or any oil) rather than using the melted butter! 4th, it was so yummy when using 1/2C sugar and 1/4C brown sugar instead of the entire 3/4C sugar. 5th, this made ~18 filling 2/3C. The topping is divine and I wouldn’t trade it for the world. We make these whenever we have bananas we couldn’t get to. Definitely use very ripe!” – Chef Joy Another reviewer agrees this recipe is the BEST! >”WOW… This is the BEST…And guess what? I did it with whole wheat flour, and it turned out to be very moist and delicious.. I used oil instead of butter, used 1/2 a cup of sugar, and 1/4 cup of honey instead of 3/4 cup sugar… I also added some cinnamon and nutmeg to the flour batter.. and some crushed walnuts too.. YUMMYYYY.. I strongly recommend… ” -Noor Santiago said they’re moist and sweet, and she’s definitely making these again. >”I just baked these this morning before coming to work, and they are DELICIOUS!!! The only alterations I made was that I added about 1 tsp. cinnamon to the muffin batter and I also took the suggestion of others and used 1/3 c. oil instead of the butter. The recipe made 12 BIG muffins, I baked them exactly 20 minutes, and they came out perfect. The muffins are moist and not too sweet. The crumb topping worked great and adds the perfect touch. Thanks for a great recipe, I’ll definitely be making these again.” – Santiago ### Click the “next page” button below to see the recipe and cooking instructions.
**Ingredients** * 1 1/2 cups all-purpose flour * 1 teaspoon baking soda * 1 teaspoon baking powder * 1/2 teaspoon salt * 3 bananas, mashed * 3/4 cup white sugar * 1 egg, lightly beaten * 1/3 cup butter, melted * 1/3 cup packed brown sugar * 2 tablespoons all-purpose flour * 1/8 teaspoon ground cinnamon * 1 tablespoon butter **Directions** * Preparation: 15 minutes * Cook time: 20 minutes * Ready In: 35m Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. **Tip**: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.