On a daily basis, there is at least an 80% chance that I will eat a banana. I LOVE bananas and I love them in everything. Ice cream (or ‘ice cream’), pancakes, smoothies – you name it. I usually buy them in bulk, but the last time I went to the store, I was overly ambitious and bought about 15 of them. I froze 6 of them and then proceeded to eat the rest. Welllll, they started to get brown before I could finish them all and before I knew it, I had four rotting bananas just sitting on my counter.
And in case you didn’t know, there is only one course of action when you have four rotting bananas sitting around…you make banana muffins.
But not just any banana muffins…you make the kind with the big top that you scout out at a coffee shop. I decided to live a little dangerously this weekend and add the cinnamon sugar crumble to the top….but you can skip it for a healthier version of these 🙂
Because the bananas I used were super mushy, these muffins are perfectly moist. I’ve already had two and they came out of the oven less than an hour ago. Oops.
They are the perfect addition to a protein-filled breakfast (I don’t condone eating sugar for breakfast!) or an after dinner treat. They are not too sweet, although the cinnamon sugar crumble topping definitely adds a little somethin’-somethin’.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 4 bananas, mashed
- 1/2 cup granulated sugar
- 1 large egg
- 1/3 cup coconut oil (melted)
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup brown sugar
- 2 tablespoons flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
- Preheat the oven to 375 degrees and line a 12-muffin tin with muffin papers.
- In a large bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt and 3/4 teaspoon ground cinnamon.
- In another large bowl, beat the bananas, 1/2 cup granulated sugar, 1 large egg, 1/3 cup coconut oil and 1 1/2 teaspoons pure vanilla extract.
- Gently combine the wet and dry ingredients.
- Pour mixture into the muffin tin (I used a 1/4 cup for each tin)
- For the crumble topping, mix the brown sugar, flour and cinnamon in a small bowl. Cut in the butter until evenly distributed (I used a whisk to smash the butter and combine with the dry ingredients.) Sprinkle topping over muffins.
- Cook for 18-20 minutes or until an inserted toothpick comes out clean.
- P.S.For a reduced sugar alternative, skip the cinnamon sugar topping!
- P.P.S. I actually had enough batter for 13 muffins. As much as I wanted to just eat the leftover batter, I put it into a second muffin tin 🙂