The perfect grab and go breakfast, this easy Banana Bread Muffin is topped with a cinnamon spiked crumb topping. Kids go bananas for these!
1 2/3cupsmashed ripe banana about 3 bananas
1/4cupplain fat free Greek yogurt I used Chobani
2cupsall purpose flour I used King Arthur
Preheat oven to 350˚F.
In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
Divide the batter evenly between the wells of a muffin tin lined with cupcake papers or coated with cooking spray filling halfway.
Using a fork, stir together the butter, flour and brown sugar in a small bowl until pea sized crumbs form. Sprinkle the crumb topping evenly over the top of the muffin batter.
Bake at 350˚F for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
Banana Bread Muffins can be made up to 3 days in advance and stored in an airtight container at room temperature.To freeze: Wrap tightly in plastic wrap and then wrap again with foil. Freeze for up to 3 months. Thaw completely before serving.