Banana Muffins
“And you’ve totally redeemed yourself,” I said after taking one bite. Before making these banana muffins, I made zucchini/carrot bread. I couldn’t wait to share how something so healthy could taste so divine. Instead it ended up tasting like cardboard with a hint zucchini. Sadly, it even looked like cardboard. I threw away the bread after trying to salvage it by dressing it up as french toast. Nope, nothing can mask the taste of cardboard.
And then I looked to my right to find these overly ripe bananas smiling at me. They told me not to give up. And to keep baking with butter. What?! I swear they said that. So, after more carefully searching for a recipe, (we saw where the first one got me) I came across a trusty recipe card from a Bed & Breakfast we stayed at in Wisconsin. Ah, yes. I’ve tasted those little morsels filled with extra ripe bananas and topped with a cinnamon brown sugar crumble before. That’s what divine tastes like.
So, I opened my heart kitchen up again. And with a little hesitation spared more flour, sugar, and eggs. It only took one bite until I said—you’ve totally redeemed yourself.
Ingredients
Instructions
- Preheat oven to 400°. Line or grease muffin tin. (Note: the original recipe calls for a 325° oven. Increasing the temperature of the oven while baking muffins helps them to peak higher. Around 400° seems to do the trick.)
- Combine the first five ingredients in a large mixing bowl. In a separate bowl, mix together the last five ingredients.
- Add the banana mixture into the flour mixture, and mix together until just combined. Make topping in a separate bowl by cutting the butter into the mixture with the back of a fork.
- Fill muffin liners about 2/3 full. Top with crumble. Bake for 20 minutes.
Recipe adapted from Blacksmith Inn.
This looks SO GOOD. I am tempted to go out and buy some bananas right now so I can make this on Saturday!
You totally should! We’ve been eating them for breakfast all week. Makes my mornings happier
Banana Streusel Muffins are my all time favorite. Great clicks!
I love it when my bananas go brown so I can bake with them:) Love the muffins!
I have to beat my husband to the browning bananas! I look at them and see banana bread. He looks at them and sees smoothies.
I made these for my Husband for breakfast and I swear the butter adds a whole new element of flavor and he didnt even know that they where half whole wheat !!! Thanks for sharing!
Aww this makes me so happy! Isn’t it crazy you can’t tell it’s whole wheat. Oh, I love the power of butter
Gorgeous muffins! I don’t like bananas [the fruit] but love them in cake/bread/muffins. Thanks for the high temp trick
Black banana’s are like gold in my house! That always means banana bread.
These muffins look delicious! And what a helpful tip. I’ll have to add this to my to-do list.
That muffins look so delish. I can’t resist to prepare exactly same version as what you’ve got here.
I made these with my kids yesterday and they were gone by last night. First thing this morning, they wanted to make them again! Great recipe! I’m planning to share the recipe on my blog and link to your blog – hope that’s OK – this recipe is too good not to share!
This makes me happy! Glad you loved them as much as we did! Please do share and thanks for asking!
[...] To view the original recipe (and to view much better photos, plus her baked muffins look way more delicious than mine!) visit The Faux Martha. [...]
yum! so good … i used all whole wheat flour and they came out great!
[...] idea of banana bread has been on my mind for several weeks now so when I saw this post from The Faux Martha coupled with a few freckly bananas I knew the time had come. I modified it to [...]
[...] Recipe adapted from The Fauxmartha [...]