The Missing Ingredient

A Food Blog

Banana Crumb Muffins August 24, 2008

Using only a few of the thousands of comments on this recipe (literally!), I made a few changes.  Great basic recipe; try adding chocolate chips, chopped walnuts or pecans, coconut, or old-fashioned oats.  Changes in green.


1 1/2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 bananas, mashed (4)

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter melted (substituted half apple sauce, half vegetable oil)

1/3 cup packed brown sugar

2 Tbs. all-purpose flour

1/8 tsp. ground cinnamon

1 Tbs. butter

Extras added by me, Optional:

1 tsp. vanilla

1/4 tsp. ground nutmeg

3/4 tsp. cinnamon


1.  Preheat over to 375 degrees.  Lightly grease 10 (12) muffin cups, or line with muffin papers.

2.  In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt (and 1/4 tsp. ground nutmeg and 1/2 tsp. cinnamon).  

3.  In another bowl, beat together bananas, white sugar, egg and melted butter (applesauce/oil) (and vanilla).  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.  (I used a stand mixer to combine the liquids and then added the flour mixture for a few spins until it was combined.)

4.  In a small bowl, mix together brown sugar, 2 Tbs. flour and cinnamon.  Cut in 1 Tbs. butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.  (Pat down topping into tops of batter to prevent melting to the sides.)

5.  Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


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