Banana Muffins with Crumb Topping
Servings: 2 muffin pans! :)
Prep Time: 10 minutes
Baking Time: 18-20 minutes
1 cup all purpose flour
1/2 cup white-whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 over-ripe bananas, mashed
1/4 cup honey
1 egg, beaten
1/3 cup cooking oil
1/3 cup brown sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter, cut in small chunks
2 tablespoons unsweetened shredded coconut
Preheat oven to 375 degrees. Lightly spray 2 muffin pans with non-stick spray.
In large bowl combine 1 cup all purpose flour and 1/2 cup white-whole wheat flour, baking soda, baking powder, & salt. Set aside.
In medium bowl combine bananas, honey, egg, & cooking oil. Give it a good stir. Gently fold banana mixture into flour mixture just until moistened. Using a ice cream scoop, scoop one spoonful into each muffin cup. (Should fill about half of each muffin cup because they will rise).
In small bowl combine brown sugar, 2 tablespoons flour, ground cinnamon, butter, and shredded coconut. Using your hands, combine and squish butter together until it looks "crumbly." Top each muffin with a little of the butter crumble mixture.
Bake in preheated oven for 18-20 minutes or until toothpick comes out clean. Transfer muffins to cooling rack for 20-30 minutes.
Prep Time: 10 minutes
Baking Time: 18-20 minutes
1 cup all purpose flour
1/2 cup white-whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 over-ripe bananas, mashed
1/4 cup honey
1 egg, beaten
1/3 cup cooking oil
1/3 cup brown sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter, cut in small chunks
2 tablespoons unsweetened shredded coconut
Preheat oven to 375 degrees. Lightly spray 2 muffin pans with non-stick spray.
In large bowl combine 1 cup all purpose flour and 1/2 cup white-whole wheat flour, baking soda, baking powder, & salt. Set aside.
In medium bowl combine bananas, honey, egg, & cooking oil. Give it a good stir. Gently fold banana mixture into flour mixture just until moistened. Using a ice cream scoop, scoop one spoonful into each muffin cup. (Should fill about half of each muffin cup because they will rise).
In small bowl combine brown sugar, 2 tablespoons flour, ground cinnamon, butter, and shredded coconut. Using your hands, combine and squish butter together until it looks "crumbly." Top each muffin with a little of the butter crumble mixture.
Bake in preheated oven for 18-20 minutes or until toothpick comes out clean. Transfer muffins to cooling rack for 20-30 minutes.
