Banana Crumble Muffins


These banana crumble muffins are the perfect afternoon sweet treat for when you have a bunch of old bananas and you want something a bit more elevated than your typical banana bread. Take the golden crispness of a crumble coffee cake and the moist spiced essence of banana bread and you have banana crumble muffins.


JUMP TO RECIPE


What's even better? These muffins are so easy to make that I had my kids make them. Yes I actually did. I stood in the kitchen and observed and gave a few pointers, but these muffins are great for those rainy cold days when you need a fun family activity. And they turn out great with little prep work.



Fluffy, moist with a great crumbly texture at the top, these muffins would wow any guests.


AND you should have most if not all of these ingredients in your kitchen. This recipe uses staple ingredients that I always have in stock at all times. Perfect for when all of a sudden my family decides not to eat bananas and lets them get old and brown.


German Baking Ingredients

For all you out there who do not speak German let me give you a quick translation. From left to right we have:

  • Brown Sugar

  • Vanilla Extract

  • Gluten free flour specific to cakes and cookies

  • Nutmeg

  • Cinnamon

  • Vegetable Oil

  • Buttermilk

  • Sugar


And here are the ingredients I forgot to take a picture of...

  • Eggs

  • Butter

  • Baking soda (this baking soda is from a German grocery store in the 'American aisle'


Pro Baking Tip:

Before you put your liners in the muffin tray, spoon in a layer of uncooked rice to go directly under the liners. Why? It will help absorb any oil so that the bottoms of your muffins are not greasy. Any kind of white rice will do.


Pro Baking Tip:

Toast your nuts before you add them to your batter. Toasting your nuts will ensure a nutty aroma as well as keeping a bit of crunch to your nut. Just add the chopped nuts to a frying pan on low-medium heat and without using butter, oil, or cooking spray, let them cook for about 2-4 minutes. Give them a stir every once in awhile and then once they have browned a bit take them out of the pan to cool.


My 8 year old chopped all the walnuts

And then she made sure they toasted without burning


The next steps to this recipe are easy, so easy! In a bowl add flour, baking soda, salt, cinnamon and nutmeg. Then in another bowl combine the eggs, oil and sugar. Add the wet to the dry and you will see that it is super dry and crumbly!



Then Add your buttermilk, mashed bananas, vanilla extract and your toasted walnuts.


Fill your muffin liners about 80% of the way and now it is onto the crumble.


I LOVE CRUMBLE!


It takes an extra 5 minutes but brings your muffins to a whole other level. The crumble adds texture and sweetness making this muffin superior to all other banana muffins.



Wait a minute or two until your butter isn't piping hot and add all the crumble ingredients into a small-medium sized bowl.


Make sure to use a fork to mix it up


This is the texture you are looking for: a mix of small and big chunks


Cover the entire top with crumble

Bake and watch them rise to perfection


My girls were so incredibly proud of these baked goods they couldn't wait to dive right in. They are soft, fluffy, with a bit of crunch at the top. Sweet but not overly sweet with a hint of cinnamon and nutmeg spice for extra warmth. It is mid January here in Germany and it is cold and rainy and gray. So gray! But baking these muffins with my girls had us all in smiles. They chopped, and measured and stirred and folded. They learned that eggs need to be a room temperature for baking... always, and to never over stir your batter. Sure, overstir your batter if you want dense hard muffins... no thank you.



Dinner was right around the corner, but we all decided it was in our best mental health to sample our latest creations while they were still fresh and warm.



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