Perfect breakfast on the go is Banana Muffins. These are to die for!!
Breakfast tomorrow can be as easy as 15 minutes to put together and 30 minutes to bake. I have been craving bananas, until last week. Now I can’t even get Grey to eat them.
I had about 3 bananas that are really black. What better way to have breakfast ready IN the morning than to make banana muffins! I need to eat something every morning or I’m dead! They were delicious!
Ingredients
- 3 medium bananas
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoons vanilla
- 1/2 cup plain Greek Yogurt
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
Crumb Topping
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 1/2 cups all-purpose flour
Directions
- Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
- In a medium bowl mash the bananas with a fork, leaving them slightly lumpy and set aside.
- In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth.
- Add the greek yogurt, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
- Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
- In a medium bowl combine all the crumb topping ingredients: granulated sugar, brown sugar, salt, butter, and flour. The mixture should form large crumbs. Top each muffin with an equal portion of the crumb topping.
- Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm. You can also freeze them for later.
Breakfast Ideas?
Breakfast Pizza