My husband and I are going through a muffin phase. We love the convenience of ready-to-go servings. We have even started turning our favorite cake recipes into muffins.
This recipe started out from a tried and true crumb spice cake recipe from my mother-in-law and has since developed into its current incarnation. It has a lovely mild blend of spices and comforting texture provided by the bananas, oatmeal and yogurt. It freezes and warms up quickly in microwave in less than 30 seconds.
Variations: If you don’t like the added sweetness of the topping you can skip that part but you’ll need to add a bit of liquid. Don’t like bananas? Leave them out. Don’t have any yogurt? Then you can substitute sour cream. This Banana Crumb Muffin recipe is very forgiving of changes.
Banana Crumb Muffins
- mixing bowls
- mixing spoon
- muffin pan
- muffin pan liners
- 2 1/4 cups flour
- 1 cup white sugar
- 3/4 cup margarine (or butter)
- 1/2 cup quick oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 small banana (or 2 large)
- 1 cup plain yogurt (can substitute sour cream)
- 1 egg
- Preheat oven to 350°F and prepare muffin tins.
- In a large bowl, combine flour and sugar. Cut margarine into flour and sugar mixture until it resembles crumbs.
- Remove slightly rounded cup of crumbs and set aside.
- Add the remaining dry ingredients to flour mixture: oatmeal, baking soda, cinnamon, and nutmeg. After mixing, leave a well in center.
- In a small bowl, mash up bananas and add to flour mixture followed by yogurt and egg. Mix by hand with favorite mixing spoon.
- Divide batter into 18 lined muffin cups.
- Add about 1 tbsp of the crumb mixture, that was set aside earlier, to the top of each muffin.
- Bake in preheated 350°F oven for 25 – 35 minutes.
- Remove from oven and let cool for a few minutes before moving to drying rack.
If you click through and take action, I may be compensated. My full disclosure is here.
- I have an Orblue Pastry blender that I use to make the crumb mixture. It is one of my favorite kitchen tools and is not just for pastries. Get one from Amazon.ca or Amazon.com. Or you can use two butter knives and cut margarine into mixture. It takes a bit longer but still works.
- I like to use Paper Chef Parchment Large baking liners in my muffin tins. They cost a few bucks for about 60 and leave virtually no muffin chunks behind when you peel them off to eat your muffin. I have not been able to find them online for a reasonable price (actually the online prices for them are ridiculous). Check your local grocer for best price. I’ve also found them at the Bulk Barn.
- My favourite mixing spoon is a baby blue spoon with a hole in it that my sister-in-law gave me as a gift many years ago. I have never been able to find another one locally but I did find a similar one on Amazon.com made of wood but this bright blue one from Gourmac looks exactly like it.