Banana Muffins with Crumb Topping
Servings: 12 -16
Ingredients
Crumb Topping
- 3 Tablespoons Brown Sugar
- 3 Tablespoons Sugar
- 1/2 Cup Flour
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 4 Tablespoons Butter softened
Banana Muffins
- 2 1/2 Cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/4 teaspoon Baking Powder
- 2/3 Cup Coconut or canola oil
- 1 Cup Sugar
- 2/3 Cup Brown Sugar
- 2 Large Eggs
- 2/3 Cup Buttermilk
- 1 3/4 Cups Bananas mashed, about 3 bananas
Instructions
For the Topping
- In a small bowl, using a fork or your fingers, combine the sugar, brown sugar, flour, cinnamon, salt and butter.3 Tablespoons Brown Sugar, 3 Tablespoons Sugar, 1/2 Cup Flour, 1 teaspoon Cinnamon, 1/4 teaspoon Salt, 4 Tablespoons Butter
- Set aside.
For the Muffins
- Heat the oven 350.
- Spray a muffin tin with nonstick spray or use paper liners.
- In a mixer, combine the oil, sugars and eggs until smooth.2/3 Cup Coconut or canola oil, 1 Cup Sugar, 2/3 Cup Brown Sugar, 2 Large Eggs
- In a separate dish, whisk together the flour, baking soda, and salt.2 1/2 Cups Flour, 1 teaspoon Baking Soda, 1 teaspoon Salt
- In another dish, mash the bananas.1 3/4 Cups Bananas
- Add the wet ingredients to the dry ingredients and mix only a couple of times and then alternate adding the bananas and buttermilk, stirring gently each time.
- Spoon 2/3 full into the muffin tin, and bake for 10 minutes. Open the oven and quickly add the topping then bake another 10-12 minutes.
- Allow muffins to cool before serving.
Notes
Muffins can be frozen for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 297kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 280mg | Potassium: 110mg | Fiber: 1g | Sugar: 25g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg