Banana Crumble Muffins

banana muffins 2

I’ve always loved bananas. It doesn’t matter in which form they come (raw, deep fried, mashed, in a smoothie or in an ice cream mmm…) I’ll always happily wolf them down. I also love that it doesn’t matter if you forget about your bananas and let them accidentally ‘over ripe’ as you can then use them in cakes!

I had originally intended on baking a Banana Bread with my old bananas today but after realizing that I hadn’t brought my loaf tin from New Zealand with me (and being too lazy to walk down the road to buy a new one) I decided to make muffins instead. To be honest the muffins turned out so well that I don’t even know if I’ll ever make banana bread again. They were beautifully fluffy and light, as any good muffin should be, and the sweet crunchy top only made them more delicious. In fact, I think I may just have to top everything with buttery crumbs from now on…

banana crumble muffins

banana muffins

banana muffins

Banana Crumble Muffins (makes 12)

Ingredients

For the muffins

1 1/2 cups white flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 very ripe bananas, mashed
1 egg, lightly beaten
1/3 cup of Canola oil (or another vegetable oil)
1/2 cup of sugar
1/4 tsp ground cinnamon

For the crumbs

1/3 cup brown sugar
2 tbs butter, diced but still cold
2 tbs flour
1/4 tsp ground cinnamon

Variations: you could use whole wheat flour instead of white flour and also add nuts to your muffin mix.

Instructions

♥ Pre-heat the oven to 190 degrees Celsius. Lightly grease the 12 molds of a muffin tray or line with muffin cups or parchment paper.

For the muffins

♥ In a large bowl beat together the mashed bananas, egg, oil, sugar and salt. Sift in the flour, baking powder, baking soda and salt and gently stir until just combined. Do not over mix.

♥ Divide the batter evenly amongst the muffin cups.

For the crumbs

♥ Place the 2 tbs of flour, cinnamon and sugar into a small bowl. Gently rub in the butter into the mix using your finger tips until the mixture turns into crumbs (it should feel like coarse sand).

♥ Sprinkle the crumbs over each of the muffin bases.

♥ Bake for 18-20 mins or until a skewer inserted in the center of a muffin comes out clean.

NB. Once cooled, the muffins can be stored in an air tight container. They will then last for up to four days.

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