Crumb Topped Banana Muffins

From: Greeny4444

On May 16, 2008

This is a wonderful recipe! I am throwing away my recipe from Food Network! I took another reviewer's advice, and made bread loaves out of this recipe, and their suggestion was perfect - Double the recipe for three 8x4 loaf pans, baking for 45 (I had mine in for 46) minutes at 350 degrees. The bread came out PERFECT!! I used 5 large bananas (which came out to about 2 1/4 cups, mashed) when I doubled the recipe. I used canola oil for the butter, Splenda for 1/2 cup of sugar, and brown sugar for the rest, in the bread. I did forget to put a second egg in there, though! :P When I doubled it, I also used a little less than 1/2 tsp. of cinnamon in the topping. The batter was very thick, and I thought the bread was going to turn out dry, but it was perfect! I also found, like another reviewer said, that it was easiest to prepare the streusel topping by crubling it up with my fingers in a little bowl before putting it on the bread loaves. I took a loaf over to our neighbors (whom I had not yet met), and I hope they will love it as much as we do. Thank you, Mizz Nezz, for such a wonderful recipe. This is the one I will use, always!

From: xX Pocky Luv Xx

On May 14, 2008

This recipe was excellent! I received multiple comments on how soft and delicious it was, and how the topping really hit the spot. Because I did add the topping though, I put less sugar into the muffin. My family isn't a fan of things that are too sweet so i lessened the sugar and used half a cup of sugar instead. Thanks for sharing. Wonderful!

From: Happy Hippie

On Sep 19, 2006

I've been making banana breads, cakes and muffins for years, but I have never found a recipe to match this one. This is an absolutely awesome-tasting muffin that is low in fat and calories making it a healthy choice to boot. It went together easily and quickly and the family love them. The house smelled fantastic while they were baking. This is a keeper and will take top honors in my recipe box. Thanks MizzNezz for a real winner!!

From: LUVMY2BOYS

On Jan 2, 2007

These tasted wonderful! I used whole wheat flour, 1/2 cup Splenda & added 1 tsp cinn. I also used applesauce for the butter & Eggbeaters. For the brown sugar, I used Splenda brown sugar blend & lite butter. But I should have baked them for more than 20 min since the bananas I used were VERY ripe so my muffins turned out too mushy. 25 min would have been better. But they tasted great still! Thanks for sharing!