Banana Crumb Muffins
Delicious crumb topped banana muffins. I replace all the butter except 1 tablespoon with apple sauce.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 6
muffins
breakfast
banana
fruit
simple
easy
american
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 1 teaspoon baking powder
- muffins:
- 1 topping
- 1 egg lightly beaten
- 1/3 cup brown sugar
- 1/3 cup butter melted
- 3 large ripe bananas mashed
- 1/8 teaspoon cinnamon
- 1 tablespoon cold butter
- 1/4 cup chopped nuts (optional)
- Carbohydrate 189.512860832325 g
- Cholesterol 63.2461111111111 mg
- Fat 19.4497636110982 g
- Fiber 7.4582139073916 g
- Protein 22.4969799998636 g
- Saturated Fat 8.91828619444239 g
- Serving Size 1 1 Serving (316g)
- Sodium 380.338777777752 mg
- Sugar 182.054646924934 g
- Trans Fat 1.85050361110682 g
- Calories 1020 calories
1. Mix the flour, baking soda, baking powder, and salt. 2. Mix bananas, sugar, egg and butter and combine with dry mixture just until moistened. 3. Fill muffin cups 3/4 full. 4. For the topping combine the brown sugar, flour, and cinnamon. 5. Cut in butter until crumbly and sprinkle over muffins. 6. Bake at 375° for about 20 minutes, until muffins test done. 7. Cool in pan for 10 minutes.
