Below is a picture of what your crumble should look like. If it’s too wet or sticky, then add in a little more flour. If your crumble is too powdery, simply add in a little more melted butter. The crumble is what makes this muffin the best banana muffin ever □ It’s so easy to make and uses the same ingredients that you need for the batter. ![]() But what really makes this muffin stand out from the rest is the crumble! OH MY! Crunchy, flavourful and is what I would call ‘the icing on the cake’ for this muffin.ĪBSOLUTELY YES! Don’t skip it. Okay, I know everyone says their recipe is the best, but this is truly my favourite banana muffin! It’s so soft on the inside (see the picture below), because of the additional oil and yoghurt, and is bursting with banana flavour. What makes these the best banana muffins? Stir the banana mixture into the flour mixture just. In another bowl, beat together bananas, sugar, egg and melted butter (or oil). In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, nutmeg, cinnamon, and salt. Lightly grease 12 muffin cups, or line with muffin papers, set aside. Mix in room temperature butter until crumbly. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, combine the topping ingredients: brown sugar, all purpose flour, and ground cinnamon. ![]() Wait for the bananas to cool before scooping out the pulp to prevent getting burnt! Prepare a muffin pan with nonstick spray or muffin liners. They should be evenly browned on the outside (well – more black than brown), and the pulp inside should be soft. If you’re in a pickle, you can quickly ripen bananas by placing them unpeeled onto a baking tray, and bake at 180 C for 15-30 minutes. As bananas ripe, the starches are converted to sugar, so the riper the banana the better! These are by far the best banana muffins I’ve ever had! Super soft, bursting with banana flavour and the most delicious crunchy crumble topping – YUM!Ībsolutely! If your banana’s aren’t ripe, then they’re not going to be sweet enough.
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