Banana Crumble Muffins

When you are a food allergy mom, you are always looking for snacks that you can bring anywhere which can be eaten cold/room temperature and keeps well without refrigeration. Yes, I have the standard snacks of Baby Mum Mums and Gerber Puffs, but they are not substantial enough as a hearty snack for my very active toddler.

This muffin recipe is easy to prepare and quite delicious. It has a lot of banana flavour and keeps well for those afternoons when we are out and about.

I have modified the recipe to make 12 muffins instead of 10 muffins.

Ingredients

1-3/4 cups and 1 tablespoon all-purpose flour

1-1/4 teaspoons baking soda

1-1/4 teaspoons baking powder

1/2 teaspoon salt

3-1/2 bananas, mashed

3/4 cup and 2 tablespoons and 1teaspoon white sugar

1 egg, lightly beaten

1/3 cup and 1 tablespoon butter, melted

Crumb Mixture

1/3 cup and 1 tablespoon packed brown sugar

2 tablespoons and 1-1/4 teaspoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon and 1/2 teaspoon butter


Directions

1. Preheat oven to 375 degrees F.

2. Lightly grease muffin tin or line with muffin cups.

3. In a large bowl, mix together the dry ingredients: flour, baking soda, baking powder and salt.

4. In another bowl, mix together the mashed bananas, sugar, egg and melted butter. 

5. Fold the banana mixture into the dry ingredients until just combined. Do not over mix as this will make the muffins tough.

Fold in the banana mixture using figure 8 strokes while rotating the bowl occasionally.

6. Spoon batter into muffin tins. 

I love using my ice cream scoop which easily dispenses batter.

7. In a small bowl, mix the brown sugar, flour and cinnamon. Cut in butter using a fork until it is a coarse mixture, like sand. Sprinkle on top of muffins.

The batter fills half way but will bake up nice and tall.

8. Bake for 18 - 20 minutes until an inserted toothpick comes out clean.

Keeps for 3 - 4 days unrefrigerated. Alternatively, you can also freeze these in Ziplock bags.

Source: Allrecipes

TIP

• Use muffin cups for easy cleanup.
• When melting butter in the microwave, cover with a plate to prevent splatters.
• Spoon batter using an ice cream scoop for more precise measurements.
• Check at 18 minutes as these muffins cooked up quickly.

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