Breakfast & Brunchcookiesandcups5.0
Banana Graham Muffins
These Banana Graham Muffins are crazy soft, loaded with banana flavor, topped with a heavy helping of crumb topping, and the graham flour gives them a deep, almost nutty flavor that I am obsessed with!
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
In a medium bowl combine all the crumb ingredients. Mix until it form a dry, thick mixture. As the butter continues to cool, you’ll be able to break this into crumbs easily. Set aside.
2
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for ⏱️ 1 minute. Add in the egg, vanilla, salt, and baking soda, and continue mixing until combined and smooth, scraping the sides of the bowl as necessary.
egg1vanilla1 teaspoonbaking soda1 teaspoon
3
Turn mixer to low speed and add in both flours, mixing until just combined. Fold in the mashed banana until incorporated. Do NOT over-mix.
4
Fill the muffin liners 3/4 of the way through.
5
Break the crumb mixture into pieces with your hands. Evenly divide the crumb mixture on top of all the muffins. You can use all the crumb topping, or as much as you desire.
6
Bake the muffins for ⏱️ 20-25 minutes, or until set and a toothpick inserted in center comes out clean.
7
Allow the muffins to cool in the muffin tin for ⏱️ 10 minutes, and then transfer to a wire rack to cool.
8
Serve warm or at room temperature.
Nutrition Facts
calories
373 calories
fat Content
16.3 g
serving Size
1 Muffin
fiber Content
0.9 g
sugar Content
26.5 g
sodium Content
435.5 mg
protein Content
4.5 g
trans Fat Content
0.6 g
cholesterol Content
56.9 mg
carbohydrate Content
52.8 g
saturated Fat Content
10 g
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