Banana bread or banana muffin is a classic recipe that is the easiest to make. It is one of those recipes that always comes out delicious no matter the type of ingredients you used. Through the years of my home baking life, I have tried many recipe versions (this is actually an understatement) and there is one that really stuck to me. I keep coming back to this and has actually become a family favorite.
Today, I’m sharing the recipe with everyone. And please believe me when I say that the crumb topping is worth the extra effort. Aside from giving the muffin that heavenly buttery sweetness, the crunchy texture of the oats is what really makes it more delightful.
Watch how to make it
Moist Banana Muffins with Oatmeal Crunch
Moist banana muffins with delicious and buttery crunchy oatmeal at the top. Perfect for breakfast or on-the-go snack.
Ingredients
- 3 bananas (overripe)
- ½ cup packed brown sugar
- ½ cup oil (i used canola)
- 2 eggs
- ½ cup sour cream
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Oatmeal Crumb Topping
- ¼ cup all-purpose flour
- ¼ cup rolled oats
- 2 to 3 tablespoons brown sugar
- 3 tablespoon butter (softened)
- dash of cinnamon (optional)
Optional Add-ins
- chocolate chips
- blueberries
Recipe Notes & Tips:
- Overripe bananas are always best when making banana bread. I didn’t need to use too much sugar because of it. Add more sugar, about 1/4 cup if the banana that you have is not overripe.
- Chocolate chips and blueberries are my absolute favorite add-ins but you can also use nuts and other berries. I keep these in the fridge, stored in an airtight container (or ziplock), for a maximum of one week.
- I use a mini-toaster to reheat at 120c and it restores the crunchy texture of the topping.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!
