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Banana Crumble Muffin
Eggless Banana Crumb Muffin

 

Banana muffins batter before baking  Banana muffins batter topped with crumble
Banana muffin batter and with crumb topping before baking

 

Preparation: 10 mts, Baking: 20-25 mts

Makes approx 12 muffins

Ingredients:

 

4 very ripe large bananas, mashed

1 cup all purpose flour (maida)

1/2 cup whole wheat flour (atta)

1/3 cup unsalted butter, melted

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon pwd

1/2 cup brown sugar

1/4 cup white sugar

2 tbsps yogurt

1 tsp vanilla essence

1/2 cup chocolate chips (optional)

For crumb:

1 1/2 tbsp brown sugar (I used demarara sugar)

1 tbsp all purpose flour

1/2 tbsp butter

1 Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.
2 In a large bowl combine the flours, sugars, baking powd, baking soda, cinnamon pwd, salt and chocolate chips. Use a whisk to combine. Set aside.
3 In another bowl combine the mashed bananas, yogurt, butter and vanilla. With a wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick. Do not over mix the batter.
4 Prepare crumb by combining together the brown sugar, flour and butter. Keep aside.
5 Spoon the batter into the prepared muffin liners half way through and sprinkle some crumble on top of each muffin. Bake for about 22-25 minutes or until a toothpick inserted in the center comes out clean.
6 Place on a wire rack to cool and remove muffins from pan. Serve warm or at room temperature.

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