Easy Banana Crumb Muffins
User Reviews
5
Easy Banana Crumb Muffins
Description
Easy Banana Crumb Muffins feature mashed ripe bananas mixed with a simple batter of butter, egg, sugar, and vanilla, balanced with flour, baking soda, and salt for leavening and structure. Baking at 350°F produces muffins with soft interiors and a slightly golden crust. The pecan streusel topping made from brown sugar, flour, butter, and chopped pecans adds a crunchy layer that complements the soft muffin beneath. This topping enhances texture and introduces a nutty taste that pairs well with the bananas.
The muffins can be formed individually in muffin tins or baked as a loaf, providing convenient options for different occasions or serving sizes. They are suitable as a quick breakfast or an afternoon snack. The nutty streusel topping gives extra flavor and an attractive finish.
When mixing, it is important not to over-stir the batter to keep the muffins tender. Checking doneness with a toothpick ensures they are baked through without drying out. Cooling in the pan before serving helps the muffins hold shape and flavor.
Ingredients
BANANA MUFFINS OR LOAF
- 2 banana ripe, room temperature, mashed
- ⅓ cup butter melted and cooled
- 1 large egg room temperature
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
PECAN STRUESEL TOPPING
- ⅓ cup brown sugar lightly packed
- ¼ cup all-purpose flour
- 2 tablespoons butter soft
- ¼ cup pecan finely chopped
*If you use unsalted butter then add ¼ teaspoon salt.
Instructions
BANANA MUFFINS OR LOAF
- Pre-heat oven to 350°F (180°C), grease and flour a large or medium sized muffin tin or 9 inch (25 cm) loaf pan.
- In a large bowl mix together with a whisk or spatula, the mashed bananas, melted cooled butter, egg, sugar and vanilla, until well combined.
- In a medium bowl whisk together flour, baking soda and salt.
- Add dry ingredients to wet mixture and mix just until combined (I usually stir approximately 15-17 times)
- Spoon into prepared muffins cups (a little more than 3/4 full) or loaf pan, top with the streusel topping. Bake for approximately 20-25 minutes (depending on the size of the muffin tin) or 30-35 for the loaf, check for doneness with a tooth pick. Let cool in pan. Enjoy.
PECAN STREUSEL TOPPING
- In a small bowl mix together with a fork brown sugar, flour and pecans then add the butter and combine with a pastry blender or fork until it resembles coarse crumbs.
- For the muffins I got 5 large muffins so I assume you could get 10 medium.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5muffins
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 89g | 30% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 397mg | 17% |
| Potassium | 277mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 50g | 100% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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