Angela's Baking Adventure

Banana Crumb Muffins - 5/5
True to its exemplary reviews, this recipe worked like a dream. Even for an amateur baker like myself, the muffins baked beautifully at the suggested time and left the entire house smelling like cinnamon and sweet bananas.
A few helpful tips would be to mix the wet ingredients before pouring in the dry ingredients. This way, the dessert can easily be a one-bowl recipe.
The crumb topping is absolutely essential. My recommendation is to use about 1/8 cup of oil instead of the butter so that the cinnamon can provide for a more generous amount of crumbs. The crispy topping balances the slightly sharp taste of the bananas.
Overall, this has been one of my all-time favorite recipes. This is so easy to make - perhaps the most challenging part is scooping the batter into the muffin cups. I've made it twice, and the recipe is simply foolproof. The only con is the hefty amount of sugar used. Still, it feels good to know that the muffins are truly made out of real bananas and not from processed, mashed banana remnants leftover from who-knows-what. This is a yummy afterschool snack that can be shared amongst many ages! Wash down this sugary delight with cold milk!

This ROTR chef will update later on the result of her more recent project: the Blueberry Coffee Cake suggested by Chocolate-Zucchini!