Whole Wheat Banana Crumb Muffins
 
Prep time
Cook time
Total time
 
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Serves: 10-11
Ingredients
  • 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
For the topping:
  • ¼ cup brown sugar
  • 3 tbsp all purpose flour
  • ¼ tsp ground cinnamon
  • 1 tbsp butter, room temperature but not too soft
Instructions
  1. Preheat oven 350 F/ 180 C. Line muffin tin with liners or lightly grease 10-11 muffin cups.
  2. 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
  3. In a bowl, sift the dry ingredients- flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  4. In another bowl, beat the bananas with the sugar, egg, and oil. Stir the banana mixture into the flour just until moistened.
  5. Spoon or scoop out batter into the muffin tray. Sprinkle the crumb topping over the muffins.
  6. 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/