I had too much ripe bananas on the counter so it’s only fitting that I make some banana muffins with brown sugar topping. These muffins are super moist and fluffy I almost want to sleep on them! The brown sugar topping adds a sweet finish to an already enticing piece. They will keep at room temperature for about two days, but they were still perfectly fine on my counter after 3 days.
Honestly, the brown sugar topping is totally optional. Just the banana muffins alone are delicious! You can customize them by adding chopped pecans or glazing them with peanut butter or, ahem, Nutella. The possibilities are endless!
They are perfect on the go, or for a mid-morning snack. They are also perfect for throwing at your annoying neighbor’s head. Wait, what?
That’s right. Our next building neighbors find our driveway the perfect spot for throwing their cigarette butts. One almost hit the top of my head! I want to kill them with kindness and throw these muffins at them, plus give them ash trays as gift. Perfect.
Be sure to check out my Peanut banana banana bread – they are equally yummy!!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 3/4 cup granulated sugar
- 1 egg, lightly beaten
- 1/2 cup butter, melted and cooled
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon cold butter
- Preheat oven to 375 degrees F. Line or grease a 12-cup muffin pan. Set aside.
- In a large bowl, combine all-purpose flour, baking powder and salt (dry ingredients).
- In a separate mixing bowl, combine mashed bananas, sugar, egg and butter. Mix well. Stir into dry ingredients just until moistened.
- Scoop the combined mixture into muffin pan, about 3/4 full.
- For the brown sugar topping, combine brown sugar, flour and ground cinnamon; cut in butter until crumbly. Sprinkle over muffins.
- Bake for 18-20 minutes. Muffins will spring back when lightly tapped.
- Cool in pan for about 10 minutes before serving or storing