Banana Crumble Muffins

Banana Crumble Muffins

Prep Time: 20 Min
Cook Time: 12 - 15 Min

Yields: 12 Muffins

What You Need

DRY

• 1 1/2 C All Purpose Flour
• 1/3 C Quick Oats
• 1 Tsp. Cinnamon
• 1 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 3/4 Tsp. Himalayan Salt

WET

• 1/4 C Unsalted Butter, melted and cooled
• 3/4 C Brown Sugar
• 1/4 C Maple Syrup
• 2 Large, Free-Range Eggs
• 3 Super Ripe Bananas
• 1/4 C 2% Milk, room temp
• 1 1/2 Tsp. Madagascar Bourbon Vanilla

CRUMB

• 1/4 C All Purpose Flour
• 1/3 C Lark Ellen Sprouted Pecans, chopped
• 2 Tbsp. Cold Butter
• 1/4 C Maple Syrup
• 1/4 C Brown Sugar
• 1/2 Tsp. Cinnamon

Notes

• Admittedly, my crumb topping probably could've used a bit more butter for an even better crumbly texture, but it worked regardless. You may find you want to add a little more for that perfectly crumbly texture.
• It's important to gently press the topping into the muffins to help it stick.

Directions

• Preheat your oven to 400 F
• Whisk together all of the dry ingredients in a medium sized mixing bowl. Set aside.
• Mash the bananas with a fork and have that ready. To another medium sized mixing bowl, add the melted butter, brown sugar, maple syrup, and vanilla. Using a hand mixer, mix until creamy and combined. Add the eggs, mashed bananas, and milk. Mix again until combined thoroughly. 
• Fold the dry ingredients into the wet ingredients using a rubber spatula until everything is combined and you're left with a banana muffin batter. Spray the inside of each muffin tin with cooking spray. Use a quarter cup measure and scoop heaping scoops of the batter into each muffin tin until all 12 are full.​

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• For the crumb topping, add the flour, maple, brown sugar, pecans, and cinnamon to a small bowl. Add the cold butter and use a pastry cutter to start working everything together. We're looking for a clumpy sort of sandy texture. I ended up going in with my hands to finish working everything together until it was combined. Spoon crumb topping onto each muffin, gently pressing it into the muffin batter to help it stick. Once they're all covered, we're ready to bake.
• Bake the muffins at 400 F for 12 - 15 minutes until golden brown and a toothpick / piece of dry spaghetti comes out clean. Test them at the 12 minute mark, and continue to cook in a couple minute intervals until they're cooked.
• Once cooked, remove the muffin tray to a wire cooling rack for about 10 minutes. Once cooled, I simply twisted the muffins in their tins to release them and set them onto a serving plate. ENJOY!
• Remaining muffins can be kept covered at room temp for a couple days, or refrigerated for 4 - 5. 

HAPPY VEG

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