Easy Banana Muffins | Spindle & Rye

Easy Banana Muffins

Monday, January 11, 2016

One of my favorite things to do in the cold winter months is to fill my home with the sweet smells of hearty baked goods!
What I don't like to do is throw away perfectly good food, and for some reason, bananas always seem to be at the top of the "throw away" list.

It didn't take me long to realize that banana muffins and banana bread are the perfect solution to over ripened bananas that have seen better days.

My family loves this recipe baked as muffins, but you can also pour the batter into a prepared loaf pan for an amazing banana bread too.

I hope you love them as much as we do!

Banana Muffins

3 ripe bananas, mashed
1 cup white sugar
1 egg
1/4 cup melted butter
1 tsp baking soda
1 1/2 cups flour
1 tsp salt

Crumb Topping:
1/3 cup brown sugar
2 Tbsp flour
1 Tbsp cold butter

Preheat oven to 325 degrees
Spray muffin pan or place liners in muffin pan
Combine mashed bananas, sugar, egg and melted butter in medium size bowl
Mix flour, and baking soda in separate bowl. Stir in banana mixture until blended then stir in salt.
Pour batter into muffin tins 3/4 full.

Combine brown sugar, 2 Tbsp flour in small bowl. Fold in 1 Tbsp cold butter under mixture resembles coarse crumbs. Sprinkle crumb topping on each muffin.

Bake in 325 degree oven for 30 minutes, or until toothpick inserted comes out clean.

1 comment:

  1. YUMMY!! My girls would love these! Thanks for sharing your recipe!