A little fact: I’m a morning person. I have no reason to wake up early but I enjoy the calmness of mornings, knowing that most of the West Coast is still sleeping while I’m awake. But the one thing I love more than anything is my breakfast!
I’m a breakfast lover and every morning I eat my wheat bagel and drink my giant sized coffee. Not only am I a morning person but I’m a creative of habit. Bagels are what I eat every morning. You’ll never see me eating eggs (I have a strong aversion to them) or pancakes or muffins. But sometimes I attempt to switch things up and if I do, it needs to have a crumbly topping because I’m a crumb topping fanatic and am notorious for picking the crumbs off muffins. So I tried to change my ways and baked some muffins for breakfast. But you can probably guessed what happened? I ate my bagel, picked the crumbs off the muffins, called my dad and asked him if he’d like to pick up some banana muffins with a little bit of crumbs on top. I’m happy to report he enjoyed them thoroughly but I was so busted for picking off the crumbs! ;)
Banana Crumb Muffins
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 very ripe bananas, mashed
3/4 cup sugar
1/3 cup unsalted butter, melted
1 large egg, at room temperature
1/2 cup blueberries ( frozen or fresh)
1/3 cup packed light brown sugar
2 Tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1 Tablespoon unsalted butter, diced
Sift together all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and kosher salt. Set aside. Mash 3 very ripe large bananas. Set aside
In a large mixing bowl with the paddle attachment (a handheld mixer works fine) combine 1/3 cup melted unsalted butter, 3/4 cup sugar, the mashed bananas and 1 large egg at room temperature.
Once combined, slowly add in the dry ingredients until almost combined.
Take a spatula and fold the ingredients together.
Add in 1/2 cup blueberries and fold them into the muffin batter.
Line a muffin pan with muffin liners. Using an ice cream scooper, scoop the batter into the liners.
Set the muffin pan aside while you work on the crumb topping. To make topping, mix together 1/3 cup brown sugar, 1/2 teaspoon ground cinnamon, and 2 Tablespoons of all purpose flour. Then add in 1 Tablespoon of cold diced unsalted butter. <–I like to double this!! :)
Cut the butter into the other ingredients with a fork.
Sprinkle the crumb topping on top of the muffins.
Bake the muffins at 375 degrees for 18-20 minutes. Enjoy!