This muffin is light and fluffy, with a surprise crunch from the crumble topping. You get a lovely cinnamon flavour from it, and it also has a 'caramelly' flavour from the brown sugar. This muffin did not disappoint. What is great also is how easy they are to make, you need one bowl and a fork. So easy.
They are great the next day also, the base remains soft, the crumble loses a bit of its crunch, but it is still good.
Makes 12 large or 24 small muffins.
For the muffins:
1 1/2 cups plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking paper
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup caster sugar
1/4 cup brown sugar
1 egg, lightly beaten
1/3 cup olive oil
1 teaspoon vanilla extract
For the crumb topping:
1/3 cup packed brown sugar
2 tablespoons plain flour
1/4 teaspoon ground cinnamon
1 tablespoon unsalted butter
Preheat the oven to 190C/170C fan forced. Line your muffin or cupcake pan with paper liners.
For the muffins: In a large bowl place your bananas, mash them up. I like a few lumps as then I can see them in the muffins. Add the white and brown sugar, egg, oil and vanilla. Give it a stir with your fork to mix in the oil well.
Add the flour, bicarbonate of soda, baking powder, salt and cinnamon. Stir in the dry ingredients with your fork until it has just come together. Spoon the batter into your prepared tin evenly, about 3/4 full.
For the crumb topping: In a small bowl mix together the brown sugar, flour and cinnamon. Add the butter and cut it into the mix using a knife or rub it in using your finger tips. You need to get the mix to look like fine breadcrumbs. Sprinkle the topping over each muffin evenly.
Bake small muffins for 13-15 minutes, large ones for 18-20, or until a skewer inserted comes out clean.
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