A great thing about my current project is its location next to the Leather Lane markets. I try to buy fresh fruit and vegetables from the green grocer to keep me stocked during the week. Prices tend to be cheaper than the supermarkets and I feel they taste a lot better. I bought a bowl of fairtrade bananas for £1 but had far too many by the end of the week ripening too quickly.
A solution! Banana crumble muffins. A quick google and I found this nice recipe.
Ingredients for the muffin
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- ½ cup white sugar
- ¼ cup brown sugar
- 1 egg, lightly beaten
- 1/3 cup canola oil
- 1 tsp vanilla
- ½ tsp nutmeg
- ¾ tsp cinnamon
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter, cold
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 9-10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, nutmeg and cinnamon. In another bowl, beat together bananas, sugar, egg, vanilla and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal (I used my hands and it took about 2 minutes). Sprinkle topping over muffins. You might have a bit of topping left over.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Ingredients for the crumble topping:
The muffins came out quite nice and moist. I reduced the amount of oil I planned on using since I figured my bananas were pretty ripe and moist enough. I probably should have adjusted the sugar levels down as they were pretty sweet overall. Tasty and delicious the next day with my coffee.