Are there a couple of bananas in your house looking a bit dark and speckled? Don’t throw them out. Make Banana Muffins. Here is a great recipe for a quick muffin that makes the most out of your overripe bananas. Top it with a sweet streusel topping to add some yummy crunch. We made some of these on Tuesday night and fell in love with its fluffy, soft, moist texture. The perfect companion to your warm cuppa and a healthy breakfast for the little ones. This recipe’s a keeper!
Banana Muffins with Walnut Topping
|Recipe adapted from Buck n Run Ranch|
• 4 overripe Bananas
• 1/2 cup White Sugar (I used brown sugar)
• 1 Egg
• 75g melted Butter
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 1/2 cups (200g) Cake Flour
• 1 cup chopped Nuts ( I like walnuts but you can use pecans, hazelnuts or even choc chips too)
• 2 Tbs Plain Yoghurt (optional)
For the Streusel Topping:
• 4 Tbs Plain Flour
• 2 Tbs Brown Sugar
• 1 Tbs Castor Sugar
• 1 tsp Ground Cinnamon (optional)
• 30g softened Butter
1. Mash the bananas in the bowl with a fork.
2. Add the sugar, egg, and butter with the mashed banana.
3. In a separate bowl mix the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients in the mixer with it set on low.
5. Add the nuts and mix well. Use an ice cream scoop to place equal amounts of batter in each muffin cup.
For the streusal topping, mix all of the ingredients in a small bowl with a fork until it is crumbly. Sprinkle evenly on the muffin tops and gently pat it with you fingers to help it stick as the muffins bake. Bake in 165C for approximately 20-30 minutes.
Tips: Change the nuts to chocolate chips if there’s anyone with nut allergy in the family or you can omit it altogether.