![]() ![]() ![]() Cool the muffins for 10 minutes before removing to a rack to cool completely (or eating!). 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. In a medium bowl whisk together flour, baking soda and salt. In a large bowl mix together with a whisk or spatula, the mashed bananas, melted cooled butter, egg, sugar and vanilla, until well combined. Add the sugar, eggs, cooled melted butter and Greek yogurt. Pre-heat oven to 350☏ (180☌), grease and flour a large or medium sized muffin tin or 9 inch (25 cm) loaf pan. 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 wanna try this with chocolate chips too.I probably eat more bananas in baked goods than I ever eat fresh. I will admit I was nervous to try because I’m so extra with moderations but my gosh these babies are my vegan favs. 152 likes, 2 comments - Michelle Morfett (michellemorfett) on Instagram: 'Banana Choc Crumble Muffin RECIPE Dry: 250g flour 200g caster sugar 20g. Then BAM! My beautiful muffins were done. So I added pecan meal (ground pecans) and THUS A CRUMBLE WAS FORMED !!! I generously sprinkled on top, baked and waited. Kinda like a body scrub but wet looking lol. As for my crumble I used the wheat pastry flour and the coconut sugar with the vegan butter for it didn’t really crumble it mushed. It wasn’t til I started mixing that I noticed I only had almond extract and I didn’t feel like going anywhere so I toss it in there too. So I used whole wheat pastry flour and for my sugar I used coconut palm sugar (I added a little extra than what was asked shhh) and instead of sea salt I used Himalayan pink salt. I followed the recipe with a few moderation that I’ll share in case anyone like me wonders lol. Let me start this off with a THANK YOU!!!!!!!!!!! I am absolutely in love with these little pieces of heavenly muffins.
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