Some recipes I can’t help but make over and over. For me to do that, it is says a lot about the recipe. Typically I enjoy trying new recipes or tweaking old ones so I can share them with you. But sometimes recipes are meant to be shared again. Like these muffins I discovered five year ago, which are really the best banana crumb muffins in existence. Well, at least that I’ve tried. But I can’t imagine how they can be any better. A 10 is a 10 and this are definitely at the top of the muffin awesomeness scale. Earlier this month I made them with my two youngest boys as part of our Mini Chef Monday series. (My three year old is currently looking over my shoulder and wants to make these again right now. Can’t blame him.)
I think muffins in general are great ways to introduce kids to the kitchen, regardless of their age or experience.
From counting liners while we add them to the muffin pan to filling them up to the right level with a scoop, there are plenty of opportunities to learn.
My seven year old especially had fun filling the cups and making the crumb topping.
He took over equally distributing the batter and topping. He did a great job with very little instruction from me.
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 medium bananas, mashed
- ¾ cup white sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- ⅓ cup butter, melted
- ⅓ cup packed brown sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon ground cinnamon
- 1 tablespoon butter
- Preheat oven to 375 degrees. Lightly grease 12 muffin cups or line with muffin papers.
- Combine 1½ cups flour, baking soda, baking powder and salt in large bowl.
- In separate bowl beat or whisk together bananas, sugar, egg, vanilla and melted butter. Stir banana mixture into the flour mixture just until moistened.
- Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter with a fork until mixture is coarse crumbs. Sprinkle over muffins.
- Bake for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.
Slightly altered recipe found at allrecipes.com.
This is a great recipe to use up those overripe bananas. They are really so good you won’t need another banana muffin recipe. (Although I do love me some chocolate chip banana muffins too!)
Just be sure to make extras if you are feeding crowd. They won’t last long!
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Fresh Guacamole Recipe // Courtney’s Sweets
- The Best Vanilla Cupcake Recipe // Momma Lew
- Raspberry Chocolate Cake Recipe // We’re Parents
- Sofia the First Cookies // Frugal Novice
- Alphabet Kids Snacks A is for Ant // Eating Richly
- Chocolate Banana Chia Pudding // Giggles, Gobbles and Gulps
- Kid-Friendly Chicken & Broccoli Quesadilla // Step Stool Chef
- Brussels Sprouts Chips // Vegging at the Shore
- How A 2 Year Old Can Help in the Kitchen // Mom’s Messy Miracles
- 5 Food Art Ideas for Kids // O’Boy! Organic
- Mini Pizza Tacos // Can’t Google Everything