Ingredients
Units
Scale
Muffins
- 1 1/2 cups unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 3 large ripe bananas (mashed)
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup coconut oil (*)
- 1/2 cup chopped walnuts (*optional)
Crumb Topping
- 1/2 cup unbleached all-purpose flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 4 tbsp unsalted butter, softened
Instructions
Crumb Topping
- Combine all the ingredients for the topping, combine and with a fork cut butter until mixture is crumbly.
Muffin
- Preheat oven to 400 degrees F
Grease 36 mini muffin tins with non-stick spray. - Combine all the dry ingredients in a large mixing bowl. Set aside.
- In another smaller bowl, mix mashed bananas, egg, vanilla and coconut oil. Mix together with a fork until combined.
- Pour the wet banana mixture into the dry ingredients and fold gently until just combined.
- Fold in chopped walnuts.
- Fill mini-muffin tins to the top of each prepared muffin tin.
- Top each muffin with some of the crumb topping mixture.
- Bake for 5 minutes at 400 degrees, then immediately reduced temperature to 375 degrees and bake for another 15 minutes or until muffins are done with a cake tester.
- Remove from oven and let cool for 5-10 minutes then transfer to cooling rack. Enjoy!
Notes
Can substitute oil, butter or margarine for coconut oil
Walnuts are optional and can be subbed for mini chocolate chips or omit completely.
Adapted from the NYT Cooking
https://cooking.nytimes.com/recipes/6245-king-arthur-flours-banana-crumb-muffins?mcubz=1