Banana Muffins with a Cinnamon Crumb

I’ve shared snippets here and there about how I keep making banana muffins over and over again so I figured it was time I finally shared my recipe. I started out with the same one I used for the original banana bread cake but over several batches it’s morphed a bit into the one below.

Ingredients:

2 ripe bananas mashed

1/3 cup of peanut butter

½ cup of sugar

1 egg

1 teaspoon of baking soda

1 ½ cups of all-purpose flour

Crumb topping

1/3 cup of brown sugar

2 tablespoons of flour

1 tablespoon of butter

Directions:

Preheat the oven to 350 and grease a cupcake tin. Mash up the bananas then stir in the egg and peanut butter before mixing in sugar, flour and baking soda. Spoon into cupcake tin – makes 12. Mix together the brown sugar, flour and butter and sprinkle generously over the top of the muffins before putting them in the oven to 12-15 mins.

Is it right to call them muffins when they’re really only cupcake sized? ….they're more like treat-sized muffins that are perfect as an after lunch snack with a cup of tea. I even whipped up a batch and brought them on the last camping trip as an easy breakfast option. The crumb topping goes really far and I’ve been using the same 1 batch of topping for 4 different batches of muffins and there’s still about a third of the mixture left. the peanut butter in the recipe can easily be substituted for regular butter and then combined with different flavours like nutmeg and cinnamon, or vanilla.....lots of options!

Comments

[stephanie young]

with peanut butter?! YUM!!!!

[Melissa Marie]

These muffins look amazing! Today I just ate some banana bread and it reminded me of fall! :)

[Caffeine Girl]

Those muffins look scrumptious. Do they fit into my low-sugar diet?