Ingredients for Banana Crunch Muffins
- 1 ⅝ cups all-purpose flour
- 1 cup granulated sugar
- 0 (not found in recipe)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons cold unsalted butter
- 1 large egg
- 0 (not found in recipe)
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium)
- ½ cup chopped walnuts (optional)
- 0 (not found in recipe)
- 0 (not found in recipe)
- 0 (not found in recipe)
- ½ cup vegetable oil
- ¼ cup packed light brown sugar
- ¼ cup rolled oats
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How to Make Banana Crunch Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mash bananas until mostly smooth. Add sugar, oil, eggs, and vanilla extract. Mix well.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine brown sugar, oats, and flour for the topping. Cut in the butter using a pastry blender or your fingers until crumbly.
- Fill each muffin cup about 2/3 full with batter. Sprinkle evenly with the crumble topping.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
114g
Fat
45g
Carbs
16g
