The coffee cake topping makes it special
If you are looking for something to put together for Saturday morning breakfast, and you happen to have some extra ripe bananas, check out these banana muffins. The coffee cake style topping adds a surprise to the finished product. And these muffins also freeze really well (I threw 2 in the fridge last night, and they were thawed out and delicious this morning).
Banana Coffee Cake Muffins
- 1 1/2 cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 3-4 extra ripe bananas
- 3/4 cup of sugar
- 1 egg
- 1/3 cup of melted butter
- 1/3 cup of brown sugar, packed
Preheat the oven to 375F, and put muffin cups into 9 spots on the muffin tray.
Mix the bananas and sugar in a stand mixed (I love my Kitchen-Aid). Add in the egg and butter and continue to mix until well incorporated. Add in the flour 1/2 of a cup at a time. After adding the first 1/2 cup of flour, add the baking soda, powder and salt. Mix on low speed until the flour mixture is incorporated into the banana mixture.
Using an ice cream scoop, scoop the mixture into the muffin cups.
Coffee Cake Topping
- 2 tablespoons of flour
- 1/8 – 1/4 teaspoon of ground cinnamon
Mix the flour and cinnamon in a small bowl.
Top the muffins with the mixture.
Bake at 375F for 15-20 minutes. Check to see if the muffins are done by inserting a toothpick into the center (if it comes out clean, then the muffins are done).
Muffins can be frozen in a freezer bag, or you can simply eat them on the spot 🙂