Banana Crumb Muffins

I love banana bread but I wanted something different, quite similar but different enough.

Recipe from https://minimalistbaker.com/vegan-banana-crumb-muffins/

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

Serving: 11-12 muffins

Ingredients:

Muffins:

  • 2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water)

  • 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)

  • 90g brown sugar

  • 56g butter, melted (original recipe uses vegan butter or coconut oil)

  • 1 tsp vanilla extract

  • 2 tsp baking soda

  • 1/2 tsp sea salt

  • 228g whole-wheat pastry flour (or unbleached all-purpose)

  • 45g rolled oats

  • 30g walnuts (optional // chopped)

  • 50g mini chocolate chips (optional)

Crumble Top:

  • 50g raw sugar

  • 42g unbleached all-purpose flour

  • 28g butter (or vegan butter)

Instructions:

  1. Preheat oven to 375F/ 190C and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size)

  2. Prepare flax egg in a large mixing bowl. Let set for 5 minutes.

  3. Add banana and mash, leaving just a bit of texture.

  4. Add brown sugar, baking soda, salt and whisk for one minute.

  5. Stir in vanilla, melted butter and mix.

  6. Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts or chocolate chips (optional).

  7. Divide batter evenly among 10-11 muffin tins (adjust if altering batch size), filling a generous 3/4 full (I fill mine practically full for aesthetic effect).

  8. Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You should have leftovers.

  9. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

These were so good, I still do love my banana bread but there is something about the crumble on top that makes it something different. Also that it is in more individualized portions, i couldn’t eat all of them so I froze half of them to eat at anytime later. the original recipe is vegan, but it works to make it non vegan too. instead of flaxseed eggs you could just add regular eggs, and instead of vegan butter you add regular butter or margarine. either way i think it would be delicious. and next time when i make my banana bread i will try to add the crumble on top and see how it goes. but i am sure it will also be delicious.

bakingJackie Wongbanana, muffins, crumb, flaxseedComment