A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment - just a couple of bowls - was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.
Recipe From cooking.nytimes.com
Provided by The New York Times
Categories breakfast, brunch, easy
Yield 12 muffins
Number Of Ingredients 12
I experiment a lot when baking and I am proud of this original creation. Light, lemony muffins with a crunchy crumble topping. This recipe yields a small batch (6 to 8) of regular-sized muffins, or 12 to 15 large-capped mini muffins.
Recipe From allrecipes.com
Provided by T*Lee
Number Of Ingredients 19
This is one of my favorite recipes for banana crumb muffins-and it's the only kind our 4-year-old will eat.
Recipe From tasteofhome.com
Provided by Taste of Home
Yield about 1 dozen.
Number Of Ingredients 13
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