Banana Graham Cracker Muffins

For the muffins:
Preheat oven to 400 F and line standard size muffin tin(s) with liners. Recipe makes roughly 14 muffins so you may need two pans. Spray the liners lightly with cooking spray.

In a large bowl whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl mash the 2 bananas. To the mashed bananas whisk in the honey, Greek yogurt, buttermilk, egg, and vanilla. Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined, being careful not to over mix.

Fill the muffin cups with the batter until they are about 3/4 of the way full.

For the graham cracker crumb topping:
In a small bowl whisk together the graham cracker crumbs, flour, brown sugar, and cinnamon. Pour the melted butter into the dry mixture and stir together with a spatula until they come together and are completely covered with the butter. Sprinkle about a teaspoon or so of the crumbs on top of the filled muffin cups.

Bake the muffins on the middle rack of a 400 F oven for 14-16 minutes or until a toothpick inserted in the center of the muffin comes out clean. Remove from oven and cool the muffins on a wire rack.

Serve the muffins once they have cooled slightly or store them in an airtight container for 2-3 days.

Notes: If you don’t plan on eating the muffins all that day, store them in an airtight container for 2-3 days. You can also wrap the muffins individually in plastic wrap and then store them in a freezer bag in the freezer until you are ready to eat.

This muffin recipe was slightly adapted from Tutti Dolci.