Mix: Stir together the dry ingredients until combined. Dry ingredients: Add flour, salt, baking soda, baking power, and cinnamon to a small bowl. Mix: Whisk together the wet ingredients until smooth and combined. This is the easiest way to keep them as fresh as possible for as long as possible. Wet ingredients: Add mashed banana, coconut oil (melted, but cooled), egg, vanilla, and Greek yogurt. If you have muffins leftover, lucky you! This means that you get to enjoy the taste and flavor again.Īll you have to do to store your muffins is to put them in a container with a lid and keep them in the fridge. Easy, right?! HOW DO YOU STORE MUFFINS ONCE BAKED? If the toothpick comes out with batter on it, they need to bake a bit longer in the oven. If the toothpick comes out clean, the muffins are done and ready! Add in 1/2 cup cold butter and process until it forms pea sized crumbles. All you need to do is use a clean toothpick and stick it down in the middle of a cooked muffin. For the crumb topping/filling, combine brown sugar and flour in a food processor and process until mixed. I use the good ol’ toothpick test! It never fails and is always accurate. HOW DO YOU KNOW WHEN THE MUFFINS ARE DONE BAKING IN THE OVEN? Either is fine to use, but ripened bananas are a bit more flavorful for baking. It’s also important to keep in mind that when the bananas are ripened, they tend to release more of a banana flavor. That way there aren’t any huge lumps of banana that are going to be lost in the mix. You can but just be certain that you really mash them up with a fork. Such a simple muffin recipe, right? Before you start making it, be certain to check out some of the common questions that I get asked! CAN YOU USE BANANAS THAT AREN’T OVERLY RIPE? Take the muffins out of the pan to finish cooling on a wire rack. Make the glaze by mixing water and powdered sugar.ĭrizzle the glaze over the top of the cooled muffins. Let cool for 15 minutes once done baking. Put on another layer of batter, almost to the top of the liner.Īdd a big scoop of filling on top to make a large mound. Add about 1 T of the crumb filling on top.
#BANANA CRUMB MUFFINS FULL#
Mix in the butter, egg, sugar, and vanilla.Īdd cupcake liners to your pan and fill them 1/2 full of water. Use the food processor to mix the lemon juice and bananas until smooth. Grab a new bowl and whisk the baking powder, flour, cinnamon, and salt. Put those crumbs into a bowl and put in the fridge. Put in 1/2 cup of the cold butter and mix until crumbly. Mix the brown sugar and flour in the food processor.
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