Banana Muffins
Banana Muffins are super moist, full of banana flavor and topped with a delicious cinnamon crumb topping.
Servings 12 muffins
Calories 403kcal
Ingredients
Banana Muffins
- 2 cups all-purpose flour
- 1 cup wheat germ
- 1 cup packed brown sugar
- ½ cup (1 stick) unsalted butter, softened (or shortening)
- 2 large ripe bananas
- ½ cup buttermilk
- 2 large eggs room temperature
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- ½ cup chopped pecans (optional)
Crumb Topping
- ¼ cup (½ stick) unsalted butter softened
- ½ cup packed brown sugar
- ½ cup all-purpose flour
- ⅔ cups old-fashioned rolled oats
- ¼ teaspoon ground cinnamon
Instructions
Crumb Topping
- In a medium bowl, combine the crumb topping ingredients with your hands and set aside.
Banana Muffins
- In a large mixing bowl, using either a stand mixer or electric hand mixer, cream together the butter and brown sugar. Add the banana and incorporate. Add the eggs, one at a time. Then add the buttermilk and vanilla.
- Scrape the bottom and sides of the bowl occasionally. Add the flour, baking soda, powder and salt and mix until incorporated. Fold in the chopped pecans.
- Spoon or scoop muffin batter evenly into 12 paper lined muffin tins. Spoon crumb topping over each muffin.
- Bake in a preheated 375 degree F oven for 22 to 25 minutes, or until a toothpick when inserted comes out clean.
Notes
Banana Muffins
If you cannot find wheat germ you can substitute whole wheat flour.
Nutrition
Calories: 403kcal | Carbohydrates: 57g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 372mg | Potassium: 276mg | Fiber: 3g | Sugar: 28g | Vitamin A: 411IU | Calcium: 83mg | Iron: 2mg