Banana Crumb Muffins
Deliciously moist and fluffy cinnamon-spiced muffins that are loaded with banana flavour, and topped with a buttery crumb. Perfect for an indulgent breakfast or snack!
Servings: 12 muffins
Calories: 296kcal
Ingredients
For the Muffins
- 2 cups (250g) plain/all-purpose flour
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg
- 2 large bananas mashed
- 1 teaspoon vanilla extract
- ⅓ cup (80ml) vegetable oil
- 1 cup (240g) Greek-style yogurt
For the Crumb Topping
- ½ cup (62g) plain/all-purpose flour
- ¼ cup (50g) brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons (43g) unsalted butter cold and cubed
Instructions
For the Muffins
- Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
- Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Add the dry ingredients, and mix until just combined. Do not over-mix.
For the Crumb Topping
- In a small bowl, whisk together the flour, sugar, and cinnamon. Work in the butter using a pastry cutter, fork, or fingers until the mixture resembles coarse crumbs.
- Spoon the batter into the prepared pan, top with the crumb mixture, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 - 10 minutes in the pan, then transfer them to a wire rack to cool completely.
Video
Notes
Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
Nutrition
Serving: 1muffin | Calories: 296kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 24mg | Sodium: 199mg | Fiber: 2g | Sugar: 20g