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 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.
Servings: 10-12 muffins
Author: Mella
Ingredients
3bananasoverripe
1/2cuppacked brown sugar
1/2cupoili used canola
2eggs
1/2cupsour cream
1 1/2cupall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
1/2teaspoonsalt
Oatmeal Crumb Topping
1/4cupall-purpose flour
1/4cuprolled oats
2 to 3tablespoonsbrown sugar
3tablespoonbuttersoftened
dash of cinnamonoptional
Optional Add-ins
chocolate chips
blueberries
Notes
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.
