Can I use frozen bananas for this recipe?

Yes, frozen bananas work well for this recipe! Just make sure to thaw and drain any excess moisture before mashing them. This will ensure that your muffins remain moist without adding too much liquid.

How can I make these muffins gluten-free?

To make these muffins gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose blend. Be sure to check that the other ingredients, like baking soda, are also gluten-free.

What can I use instead of brown sugar?

If you don’t have brown sugar on hand, you can use granulated sugar mixed with a bit of molasses. For every cup of granulated sugar, add about 1 tablespoon of molasses to achieve a similar flavor.

How do I know when my muffins are done baking?

You can check if your muffins are done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, your muffins are ready to be taken out of the oven!

Can I add other fruits or flavors to this muffin recipe?

Absolutely! Feel free to add fruits like blueberries or chopped apples, or mix in nuts or chocolate chips to create your own flavor variations. Just keep in mind how the added ingredients will impact the overall moisture of the batter.

Banana Brown Sugar Crumb Muffins – Easy, Moist & Irresistible

Ingredients

Scale

2 Ripe Bananas, mashed
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
1/3 cup Melted Butter
1 Large Egg
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cups All-Purpose Flour
1/2 cup Rolled Oats
1/2 teaspoon Cinnamon
1/3 cup Nuts or Chocolate Chips (optional)

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Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with liners.
In a large bowl, combine mashed bananas, brown sugar, and granulated sugar until creamy. Add melted butter, egg, and vanilla; mix well.
In another bowl, whisk together flour, oats, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture until just combined.
Fill muffin tins two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool before serving.

Notes

Feel free to add mix-ins like chocolate chips or nuts for added flavor and texture.

Author: Olivia Brooks
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 15g
Sodium: 200mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg