Banana Crumb Muffins

Breakfast for today was these airy and tasty Banana Crumb Muffins that I baked last night.

Having baked banana bread/cake in loaf tin for countless times, I decided to try on this recipe from  The Galleygourmet last night as it uses oats to make the crumby toppings, which my girls like.

 

Banana Crumb Muffins

(The ingredients supposed to yield 12 standard muffins but I only got 9)

 

For the Crumb Topping:

• 1/4 cup rolled oats
• 1/3 cup brown sugar
• 1/8 tsp ground cinnamon
• 1 tbsp (14g) cold unsalted butter, cut into little cubes

 

For the Muffins:

• 1 1/2 cup plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 large bananas, mashed
• 3/4 cup granulated sugar (I used 1/2 cup soft brown sugar)
• 1 extra large egg
• 1/3 cup unsalted butter, melted (I used about 70g)
• 1/2 tsp pure vanilla extract
• 1/2 tsp white vinegar

Baking Steps:

1. Preheat the oven to 375ºF (I set my oven to 180ºC). Line the muffin pan with muffin cups. To prepare the topping, place the dry ingredients in a bowl and cut in the butter to form a crumby mixture. Set aside.
2. In a large bowl mix together the flour, baking powder, baking soda, and salt. In a separate bowl stir together the mashed bananas, sugar, egg, butter, vanilla, and vinegar.
3. Add the banana mixture to the flour mixture and stir until combined. (Do not over mix else the muffin will not be airy but hard).
4. Fill muffin cups 3/4 full. Sprinkle the topping evenly over the batter.
5. Bake for 20 minutes. Cool for 10 minutes in the pan then remove to a wire rack to cool.