I like muffins, and like to bake muffins, for the same reasons that I like to bake and eat cupcakes (which you also see a lot of on this blog). They couldn’t be easier, and they’re perfectly portioned!
This muffin recipe comes from the blog My Baking Addiction. I made a couple of small changes: I upped the amount of cinnamon in the muffins and swapped oil for applesauce. They’re great if you need to use up a few bananas before they become too ripe.
For the muffins (makes 12 muffins) –
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/3 cup unsweetened applesauce
- 1 1/2 tsp vanilla extract
For the crumb topping –
- 1/3 cup brown sugar, packed
- 2 tbs all purpose flour
- 1/8 tsp ground cinnamon
- 1 tbs butter
Preheat the oven to 375 degrees F. Line a muffin tin with liners and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In another medium bowl, combine the mashed bananas, sugars, egg, applesauce, and vanilla extract. Add the dry ingredients to the wet and whisk until just combined.
Distribute the muffin batter evenly between the 12 muffin cups.
In a small bowl, combine all of the ingredients for the topping. Cut the butter into the dry ingredients until everything is crumbly in texture. Top each of the muffins equally with the topping.
Bake 18-20 minutes, or until a toothpick or knife, when inserted into the center, comes out clean.
Allow to cool for a few minutes in the pan before popping the muffins out to cool completely on a wire rack.
Want more muffin action? Check out these tasty treats:
Zucchini Banana Pecan Muffins
Lemon Raspberry Almond Crunch Muffins
Bakery Style Double Chocolate Muffins