Caitlin’s Confections: Banana Crumble Muffins 

If I’ve had a bad day or need some time to myself to relax, I love hiding out in the kitchen. Muffins are one of the easier things to make because, in my experience, the ingredients always seem to be around. These Banana Crumble Muffins are fairly simple and great to serve as a side to breakfast or a late afternoon snack.

Banana Crumble Muffins 

(for the muffins)
2 eggs
4 medium ripe bananas
1/2 cup of brown sugar
1/4 cup melted butter
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp salt
1 1/2 cups whole wheat flour
1/2 cup rolled oats
(for the crumble topping)
1/4 cup raw sugar
5 Tbsp unbleached all purpose flour
2 Tbsp butter

To make the muffins, throw all the ingredients in a food processor. I find that by doing this  the batter gets mixed well and you are left with very few dishes to clean. Once everything is blended, scoop the batter into a greased muffin tin. Add the crumble ingredients to a bowl and mix with either a pastry blender or your fingers until all the butter is incorporated with the dry ingredients and has a slightly clumpy texture. Top the batter with these crumbles and bake in the oven (375 degrees) for 18-20 minutes. Serve warm or let the muffins set to room temperature. These will keep for a couple days, so they’re perfect to make in advance when company comes or you need to serve many hungry people.

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