These Easy Banana Muffins come together in minutes! Tender and delicious with an easy to make struesal topping.
I made these for a recent girls golf day and my pals gobbled them up! So soft and flavorful! Make a double batch and freeze them for a quick snack or breakfast. Great for road trips too!
Ingredients to make Easy Banana Muffins:
- flour
- sugar
- cinnamon
- butter
- egg
- baking powder
- baking soda
- 3 ripe bananas
Let’s get started! This is gonna go quick!
The topping – any great muffin has a crumbly topping. We kept the ingredients and method simple.
Add chopped pecans or walnuts if desired…with or without the crumbly topping is delish! Mix it all up in a small bowl and set aside.
Next comes the easy batter.
Smash up the bananas in a medium size bowl with a fork. Add in the eggs, sugar and melted butter and combine.
NOTE: I am always trying to reduce clean up and one of the ways I do this is by adding the dry ingredients right into the wet ingredients. Opposed to mixing them in a seperate bowl and adding to the wet ingredients. So far, this method has worked for me for 30 years. Thats a lot of bowls I didn’t have to clean!
Add the flour, sugar, baking powder, baking soda, salt and cinnamon right into the wet ingredints and stir. Stir only until mixed, no not over stir. This will help those muffins reach their full height potential.
Spray the muffin tin with non stick spray or line with paper liners. Fill each cup 2/3 full and sprinkle on the topping!
Bake at 375 degrees for about 20 minutes or until they spring back when pressed.
How to store and freeze muffins –
- Cool completely. Store in large ziplock bags at room temperature for up to 3 days.
- Freeze in ziplock type bags for up to 3 months.
LET’S EAT!
Kathi and Rachel
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Ingredients
For Topping
- 1/2 cup all purpose flour
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter - room temp
For Muffin batter
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 large ripe bananas, mashed
- 1/2 cup sugar
- 1 large egg
- 1/3 cup melted butter
Instructions
- Preheat oven to 325 °F. Spray a 12 cup muffin tin with non stick spray or line with cupcake liners.
- Mix all topping ingredients in small bowl. Mix with a fork or your fingers until crumbly. Set aside.
- In a large mixing bowl mash the bananas with a fork. Add sugar, egg and the melted butter. Combine until smooth.
- To the same bowl add the flour, baking powder, baking soda, salt and cinnamon. Mix gently until just moistened.
- Fill each muffin tin 2/3 of the way full. Sprinkle topping on top of each muffin.
- Bake at 325 °F for about 20 minutes or until when touched in middle the muffin springs back. Cool slightly before removing from the pan.
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