Moist banana muffins with a buttery crumb topping spiced with the perfect amount of cinnamon and drizzled with a creamy vanilla glaze. This is another great recipe for using up those overripe bananas!
Prep Time20mins
Cook Time16mins
Total Time36mins
Course: Breakfast, Dessert
Servings: 18Muffins
Calories: 216kcal
Author: Crystal | Beat Bake Eat
Ingredients
Crumb topping
6tablespoonsbutter, melted (if hot, cool before using)
1/2cupbrown sugar, packed (I used dark brown)
1teaspoonground cinnamon
1cupall-purpose flour
Muffins
3overripe bananas, mashed
2/3cupgranulated sugar
1teaspoonground cinnamon
1/2teaspoonsalt
1/3cupvegetable oil
2eggs
2teaspoonsvanilla extract
1 1/2cupsall-purpose flour
1teaspoonbaking soda
Glaze
1/2cuppowdered sugar
1tablespooncream or milk
1/2teaspoonvanilla extract
Instructions
Preheat the oven to 375°F.
Line muffin pan/s with muffin liners and set aside.
Crumb topping
In a medium-sized bowl combine butter, brown sugar, and cinnamon.
Add the flour and mix until fully incorporated. *Mixture will be mushy and this is normal! The next step will fix that.
Using a fork, continually mix until mixture is crumbly, breaking apart any overly large clumps as necessary (this will take a minute or two). Set aside.
Muffins
In a large bowl combine bananas, sugar, cinnamon and salt.
Beat in the oil, eggs, and vanilla extract.
Add the flour and baking soda and gently mix until combined. Do not overmix!
Scoop the batter into the muffin pan filling the cups two-thirds of the way full.
Top each muffin with just enough crumb topping to fully cover the tops, gently pressing it into the batter as you go.
Bake for 15 – 16 minutes until the centers are fully baked and a toothpick inserted comes out clean.
Cool in pan 5 minutes then transfer to a wire rack to cool completely.
Glaze
In a small bowl mix together the powdered sugar, cream/milk, and vanilla extract (if glaze is too thick add a splash more cream/milk).