1 of 35 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (84g) Recipe makes 12 servings
Calories 220
Calories from Fat 60		(27%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 33mg		11%
Sodium 284mg		11%
Potassium 168mg		4%
Total Carbohydrate 38.8g		12%
	Dietary Fiber 1.3g	5%
	Sugars 22.6g
Protein 2.6g		5%
detailed view... how is this calculated?

Menus using this recipe:

OAMC 1

Amberley

Crumb Topped Banana Muffins

Recipe #43509 | 32 min | 12 min prep | add private note

⁽³⁷⁸⁾ RATE IT NOW Print Recipe

By: MizzNezz
Oct 18, 2002

These are so good. We love the topping.

SERVES 12 (change servings and units)

Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted

Topping

1/3 cup packed brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon, to taste
1 tablespoon cold butter
1/4 cup chopped nuts (optional)

Directions

1
In lg bowl, mix the 1st 4 ingredients.
2
Mix bananas, sugar, egg and butter.
3
Stir into dry mixture just until moistened.
4
Fill muffin cups 3/4 full.
5
Combine first 3 topping ingredients.
6
Cut in butter until crumbly.
7
Sprinkle over muffins.
8
Bake at 375° for about 20 minutes, until muffins test done.
9
Cool in pan for 10 minutes.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Fairy Bread

Asian Inspired Coconut Crab Cakes

Rachel's Fried Ravioli

Apple Coffee Cake With Crumble Topping

Bite Size Chili Relleno Squares

Featured Reviews for This Recipe

From: Chef #738454

On Nov 14, 2009

Worth every one of it's 377 5 star reviews. Excellent. I made it exactly as written. I'd like to offer a tip. Bananas have a wonderful protective skin. When your bananas get all brown and spotty, just throw them directly into the freezer (don't peel them). Then when you have several and are ready to make these muffins, break off the stem, position them "open" side down in a measuring cup, microwave for 1 minute and squeeze them out of their peel. Their skin protects them from freezer burn and allows you to have perfect bananas on hand for muffins!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1283959

On Oct 23, 2009

Excellent. Had zero leftovers because they were so good. I did double the topping and didn't need to.

1 person found this review helpful

Was this review helpful to you? YES | NO

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!!

28 people found this review helpful

Was this review helpful to you? YES | NO

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!

21 people found this review helpful

Was this review helpful to you? YES | NO

Read all 381 reviews