Ok so I don’t know if it’s this pregnancy or what but I’ve been on a crumble kick lately. I’ve always loved baking and eating carbs and finding reasons to bake but the desire to do this has been on another level. If you follow me on Instagram you’ve seen me post at least 1 new baked treat a week to bring to the birth center for our midwives and team in anticipation for baby #2. It’s becoming pretty comical I guess since this has been going on for a month now! I’ll share more after baby is here but we’ve been on a bit of a rollercoaster for the past 8 weeks in anticipation for baby. We went from baby trying to come too early to now-baby coming after our due date. The eviction notice has been served, kid!

Anyway, this week I decided to make my banana muffins with crumble on top! We always have bananas on hand and they had been ripe for a few days now and I wasn’t feeling like my usual chocolate chip banana bread so I decided more muffins it is!!! My friend and I have an ongoing joke that the reason baby is so cozy is because I keep feeding him/her muffins. Possibly!!!

These muffins are SO good. They are a little messy cause as they bake the buttery brown sugar crumble kind of melts into them so the wrappers get a little buttery but I rather have a moist, buttery muffin than a dry dense one, right? You can make this recipe into a crumble cake if you want but I love the individual servings of muffins so much more! Don’t forget to post your pics on Instagram and tag me. I love to see them!

Banana Crumb Muffins

by Brandi Milloy

Ingredients

• 2 cups flour

• 3 tsp. baking powder

• 1 tsp. salt

• 3 ripe bananas

• 2 eggs, room temperature

• 1 cup granulated sugar

• 1/2 cup powdered sugar

• 1 tsp. real vanilla extract

• 1/2 cup butter, room temperature

• 1 cup milk

• 1/4 cup cold butter, cubed

• 1/2 cup brown sugar

• 1/2 cup flour

Directions

1. Preheat oven to 350F and line your muffin tin with liners. This recipe makes about 21 muffins.

2. In a medium bowl, whisk together your flour, baking powder and salt. Set aside.

3. In a large bowl, mash bananas. Mix in eggs, sugar, vanilla and butter.

4. Add milk and flour and mix until combined.

5. To prepare crumb topping combine the cold butter, brown sugar and flour and cut them together with a fork until crumbly. Sprinkle evenly over muffins and bake for about 25 minutes. Allow to cool before serving.

Photo Credit: TODAY Show/Nate Congleton @photonate

When TODAY Show asked me if I could make a couple of my favorite desserts dairy-free for Hoda, I was up for the challenge! This Ice Box cake features fresh blueberries, bananas, Golden Oreos and a delicious coconut whipped cream made with coconut cream. This dessert isn't too sweet, totally comforting and perfect for spring or summer.  The star of the show is really the coconut whip! The trick is to you put the cans of coconut cream in the refrigerator the night before. This allows the cream to solidify so that you drain the liquid and only mix the cream. Once you see soft peaks, add a little powdered sugar and vanilla beans/extract.  It's absolutely delicious and a fantastic frosting too! Click here for the full recipe and to watch my segment on TODAY!