“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.
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.