Breakfast has always been one of my favorite meals, so much so I often have breakfast food for dinner. Weekend breakfasts are even better, because I have more time to create a scrumptious meal. Banana bread has always been one of my much loved breakfast foods, whether it be filled with chocolate chips, toasted with peanut butter or even topped with coconut and lime. This recipe for Banana Bread Muffins with Cinnamon Crumble is just as marvelous as it sounds.
A traditional banana bread recipe is topped with a cinnamon streusel topping – which is to die for! For even more crunch, add some chopped walnuts, either in the batter or in the streusel topping. These muffins are very flavorful and moist with a bit of a slight crunch from the topping. If you are a fan of cinnamon sugar, I’d highly recommend trying this recipe.
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3-4 large ripe bananas, mashed
¾ cup white sugar
1/3 cup melted butter
½ cup brown sugar
¼ teaspoon of cinnamon
1 tablespoon of flour
1 tablespoon of butter
- Preheat oven to 350 degrees F and line muffin tins with paper liners.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Peel bananas, and mash them on a plate with a fork. In a bowl combine mashed bananas, white sugar, egg, and melted butter. Mix until combined. Evenly pour mixture into muffin tin.
- In a small bowl combine brown sugar, cinnamon, flour and butter. Mix with hands until it is the consistency of cornmeal. Sprinkle about a tablespoon of streusel on top of each muffin. Bake in a preheated oven for 10 to 13 minutes.