Moreover, If you're looking for gluten-free flour, you can use oat flour or almond flour. Do not confuse the whole spelt flour with the whole wheat flour since the first one has a much more delicate gluten. But if you need an emergency substitution you can handle using the whole wheat pastry flour instead of the All-purpose flour. Vanilla extract or vanilla bean paste: For flavorĪll-purpose flour: I used the all-purpose which is lighter than the whole wheat flour. You can replace it with coconut oil or 2 teaspoons of melted Butter but not cold one. Vegetable Oil: Oil is the only liquid in these muffins. In addition, if you use brown sugar, you can make a crunchy layer of Brown Sugar Crumb topping. You might need to play around with your banana mixture by using coconut sugar which is almost identical to regular sugar in terms of nutrients and calories. Granulated white sugar: I used granulated white sugar as a dry ingredient in my recipe. Whole Egg: Your egg should be sitting at room temperature. If you like banana muffins that are super moist and have a tender crumb, and are also easy to make, then this great muffin recipe is for you. Here's what you'll need. Here's What You'll Need to Make the Best Banana Muffins with Crumb Topping There’s nothing better than a freshly baked warm banana muffin with oozing melted chocolate chips and crumb topping. The texture does not get stuck to the roof of your mouth, but rather stays soft and fluffy. A win-win! The best thing about this recipe is that the muffins don't have a gummy or cloggy texture. The sky is the limit for these delectable perfect muffins. When warmed up and served with a scoop of vanilla ice cream, they even make a nice little dessert. They're not only a perfect breakfast, but also as an after-school snack. The streusel sweet crumb topping on these is so delicious that you won't be able to stop at one! This Banana Muffin recipe is one of those quick and easy family favorite banana recipes that you can have in the oven in less than five minutes. From classics like Milk-Free Chocolate Chip Muffins to more elaborate ones like Easy Double Chocolate Banana Muffins and Jumbo Buttermilk Blueberry Muffins, there are tons to choose from for the next time. Homemade muffins are so much better than anything you might find at the corner café, they are healthy recipes with simple ingredients. Raise Your Hand If You're a Muffin Lover Like Me Try our Brown Butter Salted Chocolate Chip Cookies, Easy Double Chocolate Banana Muffins, and Milk-Free Chocolate Chip Muffins and you'll agree. Cool the muffins for 10 minutes before removing to a rack to cool completely (or eating!).These banana muffins are the perfect breakfast or snack!Įverything is better with chocolate chips! A gooey chocolate chip is the equivalent of melty cheese in desserts, and they add great moisture. For 5 minutes, then reduce the heat to 375° and continue baking for an additional 15 to 18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to the oven and bake at 425°.Sprinkle the crumb topping evenly over all the muffins. Portion the batter evenly amongst the 12 muffin cups it will come close to the top. Grease a 12-cup muffin tip with nonstick cooking spray.Add to the dry ingredients and stir until the batter just comes together. Add the sugar, eggs, cooled melted butter and Greek yogurt. In a medium mixing bowl, add the bananas and mash until as smooth as possible.To make the muffins: Combine the dry ingredients in a large mixing bowl.Add the butter and mix with a fork or pastry blender until crumbly. To make the topping: Combine the flour, sugar and cinnamon in a medium mixing bowl.These are satisfying and addictive, great for easy weekend breakfasts, to pop in a school lunch or for festive holiday brunches! Print I’ve been experimenting with muffins quite a bit to make them foolproof, and I found that starting them in a hot oven for the first few minutes, then reducing the temperature to finish helps the tops dome into that beautiful, bakery-style muffin. I love getting an even dozen muffins out of a recipe, and when the muffins have plump, rounded tops. I love making muffins because they are super simple to put together, generally come together in one to two bowls and you can enjoy them within minutes of coming out of the oven! There’s not a ton of baked goods that can boast those qualities. Why haven’t I put this topping on a loaf of banana bread yet?! Stay tuned…that’s most definitely going to have to happen. These are like little portable banana breads with the most delicious, buttery cinnamon crumb topping. Nothing excites me more than mushy, black-spotted bananas sitting on the counter, because I know that a delicious sweet treat is soon to come. I probably eat more bananas in baked goods than I ever eat fresh.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |