Banana Crunch Muffins
Hey everyone, guess what? It’s a snow day! We’re getting quite a bit of snow, and its coming down pretty hard so I decided it was best to stay home and not make the hour-long commute into work. Trevor was out in the dark this morning clearing the driveway and its already covered again. Snow days = the perfect baking days.
I apparently over-bought bananas last week because we had quite a few super brown ones sitting on the counter this weekend. I usually make Banana Chocolate Chip Bread, which is a huge hit in my house, but I wanted to change it up a bit. These muffins are nice and moist and have a great buttery, crunchy top.
They’re also really quick to make so something really easy to whip up for a brunch.
Read on for the recipe.
- 3 cups flour
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups sugar
- 4 eggs, slightly beaten
- 1 stick butter, melted
- 3 bananas, mashed
- 6 tbsp. butter
- 1/4 cup flour
- 1/3 cup brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/3 cup sliced almonds
- 1/2 cup old-fashioned oats
- Preheat the oven to 350 degrees. Line 2 muffin pans with liners or spray with baking spray.
- To start, mash the bananas in a bowl with a potato masher and set aside.
- Combine the dry ingredients (flour, baking soda and salt) in a bowl with a wire whisk. Set aside.
- In a stand mixer or large mixing bowl, combine the sugar, eggs and butter. Mix in the mashed bananas. Add the dry ingredients and mix (but don't overmix!).
- In a new bowl, mix the butter, flour, brown sugar, cinnamon and nutmeg with a pastry cutter. Once combined well, add the almonds and oats and mix with a spoon. Top each muffin with a layer of the topping.
- Bake for 15 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for about 15 or 20 minutes then remove to a wire rack to cool completely.
- You can use any nuts in the topping, but I used the almonds because that's what we had on hand!