Sprinkle topping over all of your muffins and then bake for 15-20 minutes, until a toothpick comes out with just a few moist crumbs attached. If you have another muffin pan you can fill just a couple more, or bake a few mini muffins, or put it in a mini-mini loaf pan. Don’t beat your batter too much, just mix until all of the dry ingredients are incorporated.įill muffin cups about 2/3 – 3/4 full. Sprinkle baking powder, baking soda, and salt over the flour. Mix in mashed bananas.Īdd flour to bowl (but don’t mix it in yet). Add sugar and egg and use a hand mixer to combine. Place 1/3 cup butter in your mixing bowl and place in the microwave to melt. The easy recipe, which doesn't require any special equipment. (*the number of bananas is simply a suggestion of how many it might take, never use that number in banana recipes, always measure it out.) Set aside. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. Prepare Muffins: In a small bowl, smash your bananas until you measure out 1 1/2 cups. Use your fingers to break up the 1 tablespoon butter and then crumble it with your fingers until it looks like wet sand. Prepare topping: In a small bowl combine brown sugar, 2 tablespoons flour, and cinnamon. Use muffin papers or grease 12 muffin cups. Got more bananas? Here’s a few other favorite banana recipes!Ĭaramelized Banana Bread with Brown Butter Glaze They’ve become a family favorite around here and I think they will be for you, too! The centers of these muffins are super soft and fluffy. I gobble them up while the other muffins are cooling off! I like to throw the extra batter into a mini muffin pan and call it the cook’s bonus haha. It melts into the muffin batter and then crisps up, creating the best crumbly topping. The simple topping is just brown sugar, butter, flour and a pinch of cinnamon. These really are the best banana muffins and the batter comes together effortlessly! Mix up your wet ingredients and then add in the dry. The easy crumb topping kind of melts into the batter creating a crispy, crumbly topping that takes these muffins over the top. This recipe was shared in our Facebook group, and after a couple simple tweaks I found it to indeed be the perfect muffin! These are soft and fluffy with the perfect amount of banana flavor. I always make a point to look through the hashtags, though.Everyone needs a perfect, no-fuss, go-to banana muffin recipe. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me Don’t forget to use #litecravingsrecipes to make sure I see it. Bake for 20-30 minutes or until light golden on top and a toothpick comes. Portion batter into muffin pans, about full. Add milk, vanilla, baking soda, baking powder, and flour. Still delicious, but the texture might be a bit off. Stir sugar, oil, salt, overriped bananas, and egg in a large bowl until combined. If they are outdated, the muffins will be much more dense and gummy. Pour dry ingredients into wet ingredients and stir until combined. In a separate bowl, combine wet ingredients (banana, strawberries, oil, egg, vanilla). If you have cartons of either of these products that have been sitting in your pantry for a while, you might want to buy fresh ones. In a medium bowl whisk together dry ingredients (flour, spices, baking powder and soda, sugars). The fluffy texture of these Banana Walnut Crumble Muffins depends on using fresh baking powder and baking soda. Check the labels on your LEAVENING agents Just a hint of sugar to satisfy a sweet tooth. That means these muffins are definitely not as sweet as you might expect from a bakery muffin. Instead of recreating an ultra-sweet flavor artificially, I’ve learned to cut back on real sugars in my recipes and enjoy the dialed-back sweetness. And the ingredient lists on some of those scare me a bit. I’ve tried them out in the past, but I don’t react well to them. Yes, you could make this with Splenda or Stevia or whatever other brand of artificial sweetener you like, and it would lower the points and calories. I already know I’m going to get questions about sweeteners. I’m listening to my body, and that means that I need something small in the mornings to tide me over.Įnter these delicious muffins! I can make a batch in about 40 minutes on the weekends and then just grab one in the morning on my way to work. Lately, however, I’ve been feeling extra hungry in the mornings. Once 11 rolls around, I usually just eat my lunch leftovers and then snack a bit before dinner. My “eating window” is 11am to usually about 6 or 7pm. I practice intermittent fasting, which means that I only consume food for 7-8 hour increments. If you follow me on Instagram, you may know that I don’t really eat breakfast. Banana Walnut Crumble Muffins–fluffy, moist, and mostly naturally sweetened, topped with a crunchy and sweet streusel.
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