Banana Nut Muffin with Walnut Crumble
Servings: 12
Ingredients
Muffin Mix
- 2 cups all-purpose flour
- 1.5 tsp baking soda
- 1/2 tsp salt
- 4 bananas, overripe
- 1 cup light brown sugar
- 2 eggs
- 3/4 cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
Walnut Crumble
- 1/3 cup brown sugar
- 2 tbsp all-purpose flour
- 2 tbsp cold butter
- 1/3 cup chopped walnuts
Instructions
- Preheat oven to 375 degrees and place baking cups in 12 muffin tins. If you don't have baking cups, lightly butter muffin tins.
- In a large mixing bowl, combine the flour, baking soda, and salt.
- In a separate, small mixing bowl mash 2 bananas with a fork. Using an electric mixer (with a wire whisk attachment) whip the remaining 2 bananas and sugar together until well blended. Add the melted butter, eggs, and vanilla and beat well.
- Mix the dry ingredients until incorporated. Fold in the nuts and the mashed bananas. Spoon the batter into the muffin tins to fill them 3/4 of the way (I like to use an ice cream scooper for this). Tap the tins on the counter to get any air bubbles out.
- In a small bowl combine flour, brown sugar and butter until mixed (best to use your hands for this). Stir in walnuts and devide topping over muffins.
- Bake for approximately 18 to 20 minutes (until a toothpick comes out clean). Let cool for a few minutes before removing from tins. Serve warm or at room temperature.
Notes
- Nuts can be omitted for nut allergies.