So its nearing the end of the week and you look over on your counter to find all your bananas from your Sunday grocery run still sitting there. Don't worry we have all been there - heck I think most of us are there every week! Well I found myself in a predicament this past week when a grocery delivery went wrong and I suddenly had 12 bananas instead of the 4 that I ordered. So I got to thinking - what banana treats can I make this week? After a few recommendations from friends for various banana breads, I thought yeah but that's what I always make... So I set out to try something new.
Banana and breakfast just go together and I had been craving some muffins lately so I got to searching on the web for some ideas. I came across some banana nut muffins, chocolate chip muffins, but then as soon as I saw a crumbly top muffin I knew that's what I needed to make! I adapted this recipe from a few different ones that I found and they turned out great!
You could easily make these gluten free by subbing in a 1-1 flour replacement like I did with a protein flour blend. So next time you have extra bananas sitting around brown on your counter, make these muffins to enjoy all through the next week!
Ingredients
TOPPING
½ cup flour - (I used Kodiak Protein Flour)
¼ cup sugar
1 teaspoon cinnamon
4 tbsp butter, room temperature
MUFFINS
1½ cups flour (again used protein flour from Kodiak)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 - 4 large, ripe bananas, mashed (for super moist muffins use 4)
¾ cup brown sugar
1 egg, slightly beaten
1 tsp vanilla extract
6 tbsp butter, melted
Directions
For the muffins, in large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In another bowl, combine mashed bananas, brown sugar, slightly beaten egg, vanilla, and melted butter. Mix well.
Stir the banana mixture into dry ingredients just until combined.
Fill greased muffin cups two-thirds full. (I recommend you do not use liners).
For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly.
Arrange the crumbly topping on each muffins evenly.
Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a toothpick.
Cool in pan 10 minutes before removing to a wire rack.
Looking for some other great banana recipes? Check out these delicious ones:
Maple Banana Bread Recipe from my friend Kabrena over at KB in Bloom!
Banana Cookies for breakfast anyone?!
Classic Gluten Free (Paleo) Banana Bread - a tried and true recipe!
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