Banana Muffins with Cinnamon Crumble

Banana muffins are a classic and so easy to play around with flavours. Adding chocolate, coconut, fruit or cinnamon can change a basic banana recipe into something new. Today I stayed more traditional with a cinnamon crumble topping a basic banana muffin.

School has been back in session now for almost a month and parents everywhere getting back into a routine with their kids. Which means earlier mornings, quick breakfast and packing lunches. A muffin like this would be perfect for both breakfast and a lunchtime treat.

I like to make a couple dozen muffins at a time and then freeze some of them to save for a later day. With banana muffins I always take over ripe bananas and freeze then to use for baking in the future. I’ve seen several recipes that take ripe bananas and roast then in the oven to make them soft which also works. Freezing them has always been very quick for me, when I see a banana getting too brown it goes right into the freezer.

Banana Muffins with Cinnamon Crumble

makes 12 muffins

Ingredients:

- 1 3/4 cups all purpose flour

- 1 1/4 teaspoon baking soda

- 1/4 teaspoon sea salt

- 1/2 cup melted butter

- 3/4 cup white sugar

- 1 egg

- 1 teaspoon vanilla extract

- 3-4 large bananas, thawed from freezer and mashed

- 2 tablespoons plain Greek yogurt

Topping

- 1/3 cup brown sugar

- 3/4 cup all purpose flour

- 1 tablespoon cinnamon

- 1/4 cup butter, melted

Instructions:

1. Pre heat oven to 375F and line your muffin tin with 12 liners.

2. In a small bowl combine all crumble ingredients and mix using two forks or your hands until it resembles crumble/coarse crumbs. Place in fridge until you need them.

3. In a medium bowl combine butter, sugar, egg, vanilla, mashed bananas and Greek yogurt. Mix well until everything is fully incorporated.

4. In a large bowl combine dry ingredients; flour, baking soda and sea salt. Pour wet ingredients into dry and mix until just combined, don’t over mix.

5. Using a cookie scoop fill each liner 3/4 full and then top with crumble.

6. Bake in oven for 5 minutes at 375F then lower temperature to 350F and bake for another 13-15 minutes or until a toothpick poked into the center comes out clean.

7. Let muffins cool in pan for 5 minutes and then move to a wire rack to finish cooking.

There you have it! Everyone has their own take on a banana muffin and here is mine.

Enjoy!

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