BANANA CRUMB MUFFINS

I love a good muffin recipe, don’t you? This one is perfect for cold mornings as it heats up your house and the delicious smell permeates the air… making you even more hungry than you were 10 minutes ago. It’s worth it, trust me. Enjoy.

Banana Crumb Muffins
adapted from Allrecipes

1 1/2 cups flour {I used 1 cup all purpose & 1/2 cup whole wheat}
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 mashed bananas
1/2 cup brown sugar
2 eggs
1/3 cup canola oil
2 tsp vanilla

crumb topping:

1/3 cup brown sugar
2 TBSP flour
1/2 tsp cinnamon
1 TBSP cold butter

Preheat oven to 375 degrees F.

In a small bowl combine the dry ingredients and lightly mix with a whisk.

In another bowl, mash the bananas with a fork. Add in eggs and oil and whisk lightly. Add in brown sugar and vanilla. Whisk just until ingredients are combined.

Add dry ingredients to wet ingredients. Set the whisk aside (muffins are best, texture wise when they’re not whisked/ beaten too much prior to baking) and use a rubber scraper to mix the batter enough so that everything is combined. Ladle out into muffin cups, filling each about 2/3 full.

In a separate bowl, combine all ingredients for the crumb topping. Using a fork, smash the butter into everything else. Repeat this for a good 2 minutes or so, until the butter is incorporated into everything else. (Mixture will resemble wet sand) Spoon about 1 TBSP onto the batter in each muffin cup.

Bake for about 20 minutes, or when muffins turn golden. Cool and serve with butter of course.