The crumb topping is what makes these banana muffin special than the other muffin. I’m really glad they came out moist and fluffy even using whole wheat flour. The only thing that I will change next time is to add more crumb topping!! 🙂
1 1/2 cups whole wheat flour or all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 bananas, mashed
5/8 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1 1/3 tablespoons whole wheat flour or all-purpose flour
1/8 teaspoon ground cinnamon
1/2 tablespoon butter
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin cups or line with muffin papers.
- Mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened (don’t over mix!). Spoon batter into muffin cups.
- In a small bowl, mix together brown sugar, tablespoons flour and cinnamon. Cut in 1/2 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 25 minutes, until a toothpick inserted into center of a muffin comes out clean. *Mini muffins takes about 16-20 minutes.
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