These banana crumb muffins are super easy and yummy. It is made of simple ingredients that I usually always have on hand.
There are some weeks that all the bananas are eaten within the first two days after my weekly shopping trip (I do a weekly meal plan so that I only have to grocery shop once/week…post on this topic to come in the future). Other times, the rejected bananas have to be popped into the freezer for creating delicious baked good
On a side note: I tend to peel them and put them in a ziplock bag because I hate peeling after thawing. Also, the browner the banana before freezing, the sweeter tasting they are in baking. The science behind it is based on the sugar versus starch content…you can find more info at foodsciencesecrets.
The topping makes all the difference. I have made them without the crumb topping and they don’t get eaten as fast, but it does make them a healthier snack. This week, J and D preferred having a muffin in their lunch than a sandwich. It is so much easier in the morning when packing their lunches.
- Don’t overmix…it makes them dense. Handle the Heat has a great guide to cooking muffins.
- High heat for the first 5 minutes makes the muffins taller and fluffier.
- Don’t overcook…use a toothpick to test.