These Banana Cinnamon Crumble Muffins are delicious sweet and crunch twist to your typical load of banana bread.
And… I’m just going to have to confess here, I am bad about eating bananas. My body never really craves them and so in honor of my cravings, I never really eat them.
So you can imagine how many almost overripe bananas I have at the end of the week… enough to master banana bread that’s how much (or enough to realize, I should realize stop buying bananas).
I guess it’s a good thing though because “overripe” bananas are really just bananas that are perfectly sweet and delicious!
Seriously guys, I once watched a documentary on cooking where a woman literally said the blacker (and I mean black) the banana, the better the flavor. She even put bananas in the freezer to make them turn faster… talk about dedication.
Granted, this woman was talking about using these overripe bananas to make banana cream pies, I assume the concept applies to any use you may have for them.
Anyways, you know me, a sucker for simple recipes so you know this recipe is no different.
A balanced breakfast option to add to any morning, these Banana Cinnamon Crumble Muffins will not leave you disappointed.
Of course, this recipe is gluten-free and dairy-free. For more banana recipes, check out my post on Gluten-Free Banana Recipes.