This is my go to recipe for overripe or frozen bananas. It is a great grab and go breakfast before work or school or to take to a brunch. Both of my kids gobbled these up! I mean, if I would have let them, they would have eaten 3 or more, but they won’t eat regular ripe bananas (which is why we have so many in the freezer). My daughter even said she loved them so much that she wanted to have them at her birthday party. That’s a good muffin. I hope you enjoy them as much as we do.
What You Need:
3 mashed bananas
1 1/2 cup flour
3/4 cup sugar
1/3 cup melted butter
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. salt
1/2 cup packed brown sugar
2 1/2 Tbs. flour
1 1/2 Tbs. butter
1/4 tsp. cinnamon
Preheat your oven to 375. Grease your muffin pan or line with baking cups. In a bowl, combine bananas, egg, sugar and melted butter. In a larger bowl, combine flour, baking soda, baking powder and salt.
Add banana mixture to flour mixture and mix well. I usually use regular butter, but this time I used Melt Organic (non-dairy butter) which made the batter a little thicker. If this happens, for whatever reason, you can add an extra mashed banana or mix in 1/2 cup or so of applesauce. Fill muffin tin/cups with batter.
In a small bowl, mix together your dry crumb topping and cut butter into mixture until it looks crumbly.
Sprinkle crumb topping on muffin mixture in each cup.
Bake for 18-20 min. until a toothpick inserted comes out clean. Let cool a bit and then scarf down. Yum.