I probably eat more bananas in baked goods than I ever eat fresh. Nothing excites me more than mushy, black-spotted bananas sitting on the counter, because I know that a delicious sweet treat is soon to come.
These are like little portable banana breads with the most delicious, buttery cinnamon crumb topping. Why haven’t I put this topping on a loaf of banana bread yet?! Stay tuned…that’s most definitely going to have to happen. I love making muffins because they are super simple to put together, generally come together in one to two bowls and you can enjoy them within minutes of coming out of the oven! There’s not a ton of baked goods that can boast those qualities.
I love getting an even dozen muffins out of a recipe, and when the muffins have plump, rounded tops. I’ve been experimenting with muffins quite a bit to make them foolproof, and I found that starting them in a hot oven for the first few minutes, then reducing the temperature to finish helps the tops dome into that beautiful, bakery-style muffin. 
These are satisfying and addictive, great for easy weekend breakfasts, to pop in a school lunch or for festive holiday brunches! 
[tasty-recipe id=”35441″]
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