Don’t toss those overripe bananas languishing on the counter just yet — they’re the perfect ingredient to make these delicious Banana Crunch Muffins.
I have a love/hate relationship with bananas. We will have periods where we will go through them like crazy. Like, I can barely buy them fast enough. And then we have these periods, where they turn brown and black and mushy and I CAN’T KEEP UP. When they get to that point, they are perfect for making Banana Bread or Banana Muffins.
New Year’s Resolution 1,467: keep up with the bananas.
Last week I froze half of them for smoothies, and turned the last four into a batch of these Banana Crumb Muffins. Because with this being the first full week of work and school in FOREVER, I knew mornings were going to be rough, and a grab-and-go option was exactly what we needed.
This is that.
You can mix them up in nothing flat with ingredients you likely have on hand. They have a nice and tender bite with a hint of banana.
I can’t say banana without hearing the minions in my head. Respect the banana!
Once baked, they have a nice crumb on top with a beautiful crown. Don’t you hate when muffins are flat? You don’t have to worry about that with this recipe – they puff up nicely and are delicious.
A million years ago, I used to work across the street from a restaurant that had delicious cinnamon muffins with the most amazing slightly crunchy crumb on top. The top of these Banana Crumb Muffins remind me of those, and the recipe is totally worth making for that top alone. 
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