Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mash the bananas. Add the granulated sugar, brown sugar, egg, oil, and vanilla extract. Whisk until well combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the muffins tender.
- In a small bowl, mix together the crumb topping ingredients: flour, brown sugar, cinnamon, and melted butter. Stir until crumbly.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the crumb topping generously over each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories per muffin: ~200 kcal
Tips & Tricks:
- For a nutty twist, add ½ cup chopped walnuts or pecans to the batter.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Serve warm with a pat of butter for an extra indulgent treat!
Enjoy these coffee cake banana bread muffins with your favorite cup of coffee or tea!