Banana Streusel Muffins
Difficulty: EasyMakes
12
servingsHealthier banana bread muffins with an oat crumble!
Ingredients
240g overripe banana (I wouldn’t recommend using volume for this)
2 tbsp (28g) milk of choice
2 tsp vanilla extract
1 tsp apple cider vinegar
3 tbsp (42g) greek yogurt
2 tbsp + 1 tsp (50g) pure maple syrup or honey
1 cup (120g) white whole wheat flour
2 1/2 tbsp (30g) brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
Topping:
3/4 cup (69g) oat flour
1/2 cup (50g) rolled oats
1/4 cup (53g) brown sugar, packed
1/8 tsp baking soda
1 pinch salt
1/4 cup (56g/0.5 stick) salted butter, melted
1/2 tsp vanilla extract
Directions
- Preheat oven to 350F and line a muffin pan with 12 greased liners. Set aside. In a medium bowl combine all ingredients for the topping until no dry spots remain, then cover and chill until ready.
- In a separate large bowl mash the banana with a fork or whisk until mostly smooth. Whisk in the milk, vanilla, vinegar. yogurt and maple syrup. Stir in the flour, sugar, salt, baking soda and powder, and cinnamon until combined.
- Divide the batter evenly between the cups of the pan and top each one with around 1-1.5 tbsp of crumble. Bake for 18-22 minutes or until browned on top and a toothpick comes out almost completely clean. Let cool completely in the pan before removing and enjoying!
Recipe Video
Notes
- You can make the topping ahead of time, cover it and place it in the fridge. I recommend using it within 24 hours of making it.
- These will last 3-4 days at room temp, 1 week in the fridge, or 1-2 months in the freezer. Always store in an airtight container.
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