Banana Brown Sugar Crumb Muffins

Delightfully sweet and tender muffins filled with ripe bananas and brown sugar, topped with a delicious crumb for the perfect breakfast or snack.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

For the Muffins

3 pieces ripe bananas preferably very ripe for sweetness
1/3 cup melted butter unsalted is best for controlling saltiness
3/4 cup brown sugar light or dark, depending on preference
1 large egg room temperature
1 teaspoon vanilla extract pure for better flavor
1 teaspoon baking soda
1 pinch salt
1 cup all-purpose flour can substitute with whole wheat flour for a healthier option

For the Crumb Topping

Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners or grease it well.
In a mixing bowl, mash the 3 ripe bananas until smooth. Add 1/3 cup melted butter and mix until well combined.
Stir in 3/4 cup brown sugar, 1 large egg, and 1 teaspoon vanilla extract until everything is blended. The mixture should be creamy and slightly thick.
Add 1 teaspoon baking soda and a pinch of salt, mixing until fully incorporated.
Gently fold in 1 cup of all-purpose flour until no dry flour remains.

Crumb Topping and Baking

For the crumb topping, mix 1/3 cup flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon (if using) in a separate bowl.
Add 1/4 cup cold butter and mix until crumbly.
Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the crumb topping generously over each muffin.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. These muffins freeze well.