Banana Crumb Muffins (One Bowl!)

This recipe is an absolute delight that requires only a single bowl to make! As the muffins bake, the crumble topping transforms into caramelized perfection and creates a magical experience of textures and flavors.

Makes 12-15 muffins

Ingredients

Muffins:

2 cups mashed ripe bananas (3 large or 4 medium)

⅔ cup (142 grams) brown sugar, tightly packed

½ cup (113 grams) unsalted butter, melted

2 eggs

2 tsp vanilla extract

1 ¾ cups (210 grams) all-purpose flour, spooned and leveled

1 tsp baking soda

¼ tsp salt

½ cup chopped walnuts or pecans

Topping:

¼ cup (53 grams) brown sugar

¼ cup finely chopped nuts

Instructions

Muffins:

1. Preheat oven to 350°F

2. Line a standard muffin pan with cupcake liners

3. In a large bowl, mash the bananas with a fork until smooth and lump free

4. Add the brown sugar, melted butter, eggs, and vanilla extract

5. Vigorously whisk all ingredients together, or use a hand mixer or stand mixer to beat for at least 2 minutes (you can’t overmix at this point, so ensure all ingredients are fully combined)

6. Sift the flour, baking soda, and salt into the bowl

7. Switch to a spatula and fold the dry ingredients into the wet ingredients until the mixture is almost combined but you still see some flour remaining

8. Add the chopped nuts and continue to fold the ingredients together just until you see no remaining streaks of flour, ensuring the sides and bottom of the bowl are scraped clean

9. Using a small measuring cup or a cookie scoop, fill each cupcake liner a little over ¾ full for 12 muffins, or ½ full for 15 muffins

Topping:

1. In a Ziploc bag, smash the brown sugar and nuts until very finely chopped and combined

2. Spoon a small amount of topping over each unbaked muffin

3. Bake the muffins in preheated oven for 12-16 minutes*

*Check for doneness by performing the toothpick test: if an inserted toothpick comes out covered in wet batter, the muffins are not done; if the toothpick comes out completely clean with no crumbs, the muffins are overbaked and will be dry. Aim for a few small moist crumbs.

If you need ripened bananas but don't want to wait, there is a trick you can try! Line your unripe bananas on a baking sheet lined with parchment paper. Bake at 350°F for 10-15 minutes until dark brown. Baking time will depend on the level of ripeness before baking.

Suggested Products*

Glass mixing bowls

Stainless steel mixing bowls

My favorite silicone spatula

Whisks

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