Banana Bread Muffins with Crumb Topping


I love me some crumb topping and I always have bananas in my freezer so… the perfect recipe is here! These are SO good! The perfect breakfast or snack packed with flavor, carbs and sugar! 

I needed a recipe not only to use up the bananas in my freezer, but one that I could use a jumbo size egg. Why they even sell those at the store RIGHT NEXT to the large ones is beyond me. But yes, I accidentally bought jumbo eggs. They are perfect for scrambling eggs for breakfast. Baking with them is another story. 2 jumbo eggs is more like 3 large ones. I used 1 jumbo in this recipe and it was perfect! Now that doesn’t mean you have to run to the store and get jumbo eggs. You might just need to use the whites of an additional egg for this recipe.

Ok… enough about jumbo eggs, let’s get to baking!

What you will need:

Cupcake tin lined with liners

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup melted butter
3/4 cup granulated sugar
1 Egg
3 bananas, mashed

For the Crumb Topping:

2 tablespoons flour
1/8 teaspoon cinnamon
1/3 cup brown sugar
1 tablespoon butter

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, salt, baking soda and baking powder. Set aside. In another bowl, beat melted butter and sugar. Beat in egg until combined. Beat in mashed bananas until everything is nice and smooth and blended. Slowly beat in flour mixture until just combined.

Pour batter into prepared pan, just above halfway full. Then, make the topping. In a bowl, mix all ingredients with your fingers until it resembles sand or coarse crumbs, pinching the butter with your fingertips. Evenly distribute on the tops of the cupcakes. Bake for 14-15 minutes. Allow to cool on a wire rack before digging in.

Store at room temperature in an airtight container. Enjoy!

Makes 10 muffins

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Pumpkin Crumb Cake in a Mug 

So I actually wasn’t going to post this. I’m so over pumpkin! LOL seriously. Pumpkin itself really is not a great flavor. It’s the cinnamon and pumpkin spice that everyone loves. But, I wanted to share this recipe with you all so there ya go! I had a little bit of canned pumpkin left and made this quick cake in a mug. I was expecting it to come out differently, it was good, but not great. And the white in the picture is powdered sugar. NOT NECESSARY as this is already very sweet.

What you will need:

Microwave safe coffee mug

1 tablespoon unsalted butter
2 tablespoons granulated sugar
2 tablespoons pumpkin puree
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
Pinch of ground cloves

For the streusel topping:

1 tablespoon unsalted butter
2 tablespoons flour
1 tablespoon brown sugar
1/4 teaspoon cinnamon

In the microwave, melt the butter in the mug. Add the sugar, pumpkin and vanilla and stir until combined. Stir in four, baking powder, salt and cloves until combined.

To make the streusel, put all ingredients in a small bowl and mix with your fingers until it resembles coarse sand. Pour over the cake batter in the mug. Microwave for about 1 minute to 1 minute 20 seconds. Allow to cool for 2 minutes before digging in! Enjoy!

Cinnamon Crumb Cake (Boxed) Recipe

We had another box of Krusteaz in our pantry, and I wanted something easy to make and sweet to eat. Cinnamon Swirl Crumb Cake & Muffin Mix by Krusteaz came to my rescue! I decided to make the crumb cake but there’s also a recipe to make muffins on the box. Not much else to add so… here we go!

What you will need:

8 x 8 inch lightly greased square bake pan

 

1 box of Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
2/3 cup of water
1 egg

Preheat oven to 350 degrees fahrenheit. In a large bowl, stir together the cake mix, egg and water until moistened. The batter will be lumpy.

Spoon a little less than half of the batter into the prepared pan. Spread evenly. Sprinkle half of the cinnamon topping evenly over batter. Tip: I poured out the cinnamon topping into a bowl to make it easier to work with. And, it comes in the box. Easy peasy.

Drop remaining batter in small spoonfuls over cinnamon layer and spread to edge of pan. I used the back of a spoon. The batter is slightly sticky so this process is tricky, but it doesn’t have to be perfect. Sprinkle remaining cinnamon topping evenly over batter.

Bake for about 40 minutes. I used a glass pan and took it out at 39 minutes. Always check before the full time is up. Let cool on a wire rack at least 10 minutes before cutting and serving. Enjoy with a cup of coffee!