Banana Muffins With Crumble
"These are by far the best banana muffins I've ever had! Super soft, bursting with banana flavour and the most delicious crunchy crumble topping - YUM! Do my banana's need to be ripe? Absolutely! If your banana's aren't ripe, then they're not going to be sweet enough. As bananas ripe, the starches are converted to sugar, so the riper the banana the better! If you're in a pickle, you can quickly ripen bananas by placing them unpeeled onto a baking tray, and bake at 180 C for 15-30 minutes. They should be evenly brown..."
INGREDIENTS
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1½ cups flour (regular all-purpose)
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¾ tsp baking soda
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1 tsp baking powder
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½ tsp ground cinnamon
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½ tsp salt (omit if using salted butter)
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1½ cups ripe bananas (about 3 large bananas, see note 2)
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⅔ cup soft brown sugar
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1 large egg (room temp)
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¼ cup melted butter (unsalted)
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3 tbsp vegetable oil (unflavoured, I use canola)
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3 tbsp unflavoured yoghurt (room temp, I use Greek)
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1 tsp vanilla essence/extract
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½ cup soft brown sugar
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½ cup flour (regular all-purpose)
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4 tbsp melted butter (unsalted)
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½ tsp ground cinnamon
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