Whole Wheat Banana Crumb Muffins
Author: adapted from allrecipes.com
Serves: 10-11
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 3 over ripe bananas, mashed
- ½ cup white sugar
- ⅓ cup oil
- 1 egg, lightly beaten
- ¼ tsp banana flavoring (optional, I use Lorann's banana bakery emulsion)
- 1 tsp vanilla
- ½ tsp nutmeg
- ¾ tsp ground cinnamon
- ¼ cup brown sugar
- 3 tbsp all purpose flour
- ¼ tsp ground cinnamon
- 1 tbsp butter, room temperature but not too soft
- Preheat oven 350 F/ 180 C. Line muffin tin with liners or lightly grease 10-11 muffin cups.
- In a small bowl, mix together the brown sugar, 3 tbsp flour, cinnamon. Cut in the butter until mixture resembles coarse corn meal. Set aside
- In a bowl, sift the dry ingredients- flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- In another bowl, beat the bananas with the sugar, egg, and oil. Stir the banana mixture into the flour just until moistened.
- Spoon or scoop out batter into the muffin tray. Sprinkle the crumb topping over the muffins.
- Bake in preheated oven for 18-20 minutes, until tester comes out clean.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/10/30/banana-crumb-muffins/
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