Crumb Topped Banana Muffin Recipe

This morning I finally got around to making the muffins I had been planning to make, to use up my two over ripe bananas. I was going to have a muffin for breakfast, but it was taking a little longer than I was willing to wait, so I had a donut. I forgot I had yogurt, but I may wait to have it with oatmeal.

I was making Crumb Topped Banana Muffins, a slightly altered version of a recipe I'd found on Food.com and things weren't going as well as I had planned. First of all, I didn't have quite enough sugar and secondly, the recipe called for 3 bananas and I only had 2 bananas, but it wasn't a big problem just an inconvenience. To solve the the sugar problem, I used part regular sugar and part raw sugar and as far as for the bananas, I just added a little milk to thin the batter. The muffins turned out great.

Some of the muffin ingredients...

Flour, baking soda, baking powder, salt, cinnamon, & pecans....

Separate bowl. Sugar, melted butter, egg & bananas....

Then you stir wet mixture into dry mixture....You'll have to use your imagination on this one because dingy me forgot to get a shot of it....

Then we have the ingredients for the crumb topping in yet another bowl.... These pecans were chopped a lot finer than they look in the photo....

Combine the flour, sugar, cinnamon & pecans....Cut in butter until crumbly....

Sorry no shot of the butter combined either....

I did get a shot of the pre- baked muffins....with topping...

Now for the finished product.....

Ta Da!

Crumb Topped Banana Muffins
  32 min | 12 min prep | SERVES 12

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup chopped pecans
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 cup crushed pecans
1/2 teaspoon cinnamon, to taste
1 tablespoon cold butter

1.In lg bowl, mix the 1st 5 ingredients.
2.Add pecans to flour mixture.
3.Mix bananas, sugar, egg and butter.
4.Stir into dry mixture just until moistened.
5.Fill muffin cups 3/4 full.
6.Combine first 4 topping ingredients.
7.Cut in butter until crumbly.
8.Sprinkle over muffins.
9.Bake at 375° for about 15 - 20 minutes or until muffins test done.
10.Cool in pan for 10 minutes.

Note: I baked these at 375º for 15 minutes and they were done. The topping wasn't crumby enough for me. I may add a little more flour to the topping or just double the topping recipe. They were still good.


For lunch I had some of the left over Spanish rice. I wanted to have something I'd gotten yesterday with the rice, so I fixed a MSF griller (veggie burger) on one of the onion rolls from Fresh Market. I dressed it up with some baby romaine and tomato with some ranch dressing and taco sauce. I was more than full after eating lunch, so a muffin for dessert was out of the question.

We decide to go to Aldi's after lunch. I was so full, I didn't really feel like going, but I was out of everything, so we went. A few things I got were a jar of marinated portabella mushrooms with roasted red peppers, some fancy assorted crackers and muenster cheese. I haven't had the mushrooms in a long time. They are one of my favorite snacks.

I did have a muffin after I got back from the grocery store, but I probably shouldn't have, since it wasn't long until dinner. When it came time for dinner I chose to just eat a salad. I wanted something lite. I had gotten some lovely butter lettuce at Aldi's as well. I love butter lettuce. I had tomato, cucumber, carrot, mushrooms, onion, ground flax and some of  my thrown together vinaigrette. I also had a few of the fancy crackers.

Today was a good food day. I've put another poll up, if you'd like to check it out. I didn't get many votes on the first one, but Mexican food was the favorite. What's your favorite Mexican restaurant? I love Monterey's or Casa Grande, they basically have the same food but Monterey's is better.