Banana Crumb Muffins
We all know how the cookie crumbles, but what about the muffin? These banana crumble muffins can pull double duty as a breakfast, brunch or dessert. They have plenty of appeal, especially because they’re so healthy.
Ingredients
- 2 eggs
- 4 bananas, very ripe
- 1/2 cup(s) brown sugar
- 1/4 cup(s) butter
- 1 teaspoon(s) vanilla extract
- 2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1 1/2 cup(s) flour
- 1/2 cup(s) rolled oats
- 12 teaspoon(s) cane sugar for crumble topping
- 1/3 cup(s) flour for crumble topping
- 2 tablespoon(s) butter, for crumble topping
Instructions
- Preheat oven to 375 degreesLine muffin tins with cupcake liners.
- You will only need 11.
- In a small bowl, whisk eggs.
- In medium sized bowl, mash bananas with a potato masher or fork.
- Add eggs to banana mash.
- Add brown sugar, baking soda, salt and whisk for one minute.
- Mix in vanilla and melted butterAdd flour and oats and stir with a spoon or spatula until just combined.
- Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full.
- In a small bowl, combine and mix crumble ingredients.
- Prepare crumble top by mashing ingredients together with a fork for a wet and grainy texture.
- Generously top muffins with the topping.
- Bake for 17-22 minutes or until tops are golden brown.
- Let cool for a few minutes, remove from muffin tin and serve warm.
Nutrition
Calories: 2730kcalCarbohydrates: 458.53gProtein: 52.53gFat: 82.65gSaturated Fat: 47.87gCholesterol: 555.07mgSodium: 4441.48mgFiber: 23.52gSugar: 213.91g
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