Description
Delight in these moist and flavorful Banana Crumb Muffins, perfectly balanced with the natural sweetness of ripe bananas and a crunchy cinnamon crumb topping. Made with a combination of all-purpose and whole wheat flours, Greek yogurt, and a mix of sugars, these muffins offer a delightful texture and rich taste great for breakfast or snack time.
Ingredients
Scale
Batter
- 2 large eggs
- 3/4 cup sugar
- 1/3 cup oil
- 1/2 cup Greek yogurt
- 1 cup mashed bananas (about 2-3 ripe bananas)
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
Crumb Topping
- 2/3 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup butter (cold, cut into pieces)
Instructions
- Prepare the crumb topping: In a bowl, combine 2/3 cup all-purpose flour, 1/4 cup white sugar, 1/4 cup brown sugar, and 1 teaspoon cinnamon. Add the cold butter pieces and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Set aside.
- Make the muffin batter: In a large bowl, whisk together 2 eggs, 3/4 cup sugar, and 1/3 cup oil until well combined. Stir in 1/2 cup Greek yogurt and 1 cup mashed bananas until smooth. In a separate bowl, mix 1 cup whole wheat flour, 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1.5 teaspoons baking powder, 1/4 teaspoon salt, and 2 teaspoons cinnamon. Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing to keep muffins tender.
- Assemble and bake: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly. Divide the batter evenly among 12 muffin cups. Sprinkle the prepared crumb topping generously over each muffin. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Do not overmix the batter; mix until just combined to avoid tough muffins.
- The crumb topping can be refrigerated before baking for a crispier texture.
- Muffins can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 2 months.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
