Banana Muffin with Crumb Topping
Delicious banana muffins! I usually melt 2 tablespoons of butter and fill the rest of the 1/3 cup with apple sauce to reduce the fat without sacrificing flavor.
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 12
breakfast
muffins
banana
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon flour
- topping:
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/3 cup packed brown sugar
- 1 egg lightly beaten
- 3 large bananas mashed (ripe)
- 1/3 cup butter melted
- 1/8 teaspoon cinnamon to taste
- 1 tablespoon butter cold
- Carbohydrate 94.0044070828293 g
- Cholesterol 34.1672222222222 mg
- Fat 8.38681680554908 g
- Fiber 3.33244028702913 g
- Protein 10.0545483332651 g
- Saturated Fat 4.74807776388786 g
- Serving Size 1 1 Serving (154g)
- Sodium 196.145388888876 mg
- Sugar 90.6719667958002 g
- Trans Fat 0.879601472220076 g
- Calories 492 calories
In lg bowl, mix the 1 1/2 flour, baking soda, baking powder, and salt. Mix bananas, sugar, egg and butter, then stir into dry mixture just until moistened. Fill muffin cups 3/4 full. Combine brown sugar, 1 tablespoon of flour, and cinnamon for the topping. Cut in butter until crumbly and sprinkle over muffins. Bake at 375° for about 20 minutes, until muffins test done.
