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! Â So soft and flavorful! Â Make a double batch and freeze them for a quick snack or breakfast. Â 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! Â This is gonna go quick!
The topping – any great muffin has a crumbly topping. Â 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. Â 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. Â Opposed to mixing them in a seperate bowl and adding to the wet ingredients. Â Â So far, this method has worked for me for 30 years. Â 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. Â Stir only until mixed, no not over stir. Â This will help those muffins reach their full height potential.
Spray the muffin tin with non stick spray or line with paper liners. Â 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. Â 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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