Currently I am on a muffin-baking streak (unfortunately I haven’t had time to blog about them :S). The reason I love them is because they are so easy to make!
Last weekend my parents came to visit and being typical loving parents they brought us sooo much groceries – including two big hands of bananas. However our consumption rate was not as fast as their ripening rate, so I decided to use them to make some easy banana muffins! I found this recipe on food gawker and apparently the blogger calls it “best ever banana muffins”. I had to make this to judge whether it lived up to the claim. It was a great recipe! The muffins were moist, airy, very banana-y and the topping is like a cherry on top and gave these muffins a nice crunch.

Banana Muffins (Recipe from: Hidden Ponies)

1 egg
3 large ripe bananas, mashed
½ cup butter or margarine, melted
1½ cups all purpose flour
½ cup sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
2 Tbsp melted butter
¼ cup brown sugar
1 Tbsp all-purpose flour
⅓ cup quick cooking oats


  1. Preheat oven to 400ºF. Line a muffin pan with paper liners or spray with baking spray. Set aside.
  2. Whisk egg, mashed banana and melted butter in a large bowl until thoroughly blended.
  3. In separate bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Add to banana mixture and stir just until moistened.
  4. Spoon batter into paper-lined muffin pan (makes 10-12 muffins, depending how big your bananas were. Fill muffin cups almost to the brim and see how far the batter goes). Combine all topping ingredients in a small bowl and sprinkle evenly over muffins.
  5. Bake for 17-20 minutes or until tops are browned and toothpick comes out clean.

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