I scribbled a note on this recipe in my recipe book with the words, “Best things I’ve ever eaten!” and then forgot about them for a few years. I know though, if I’ve made the call that they’re the BEST THING EVER, then it is true and that they’re worth putting back into the rotation.
Because what’s better than banana muffins? Banana muffins with crumble topping, of course.
The inside is all soft, fluffy and delicious, as you want banana muffins to be, and then that crunchy topping just elevates them and takes them into another universe.
Banana muffins with crumble topping
Are banana muffins healthy?
Look, I want to tell you that they have bananas in them so that makes them 100% healthy, but these, like most banana muffins, contain sugar and butter, and all those good things that make things delicious. So healthy, not really. Delicious? Yes ma’am.
What’s the most important tip for making muffins?
The best tip is to not over-stir. Muffins should always be mixed by hand, and always to the point that the ingredients are just moist. Expect the mix to be a little bit lumpy and imperfect.
How to ripen bananas quickly
If you don’t have ripe bananas, and want to make this recipe, there is a trick that you can do to speed up the process. Unfortunately non-ripe bananas just don’t have as intense a flavour, and the texture is just wrong, so it’s important to make sure your bananas are ripe or well on the way to being there.
You can place your bananas into a brown paper bag, and fold it closed and leave it for at least 24 hours, and it will speed up the process. If you don’t have patience for that, you can pop your bananas into the oven (still in their skins) and bake them at 180ºC for 30-40 minutes. This speeds up the process, and the flavour from baked bananas is actually really nice! Worth a try!Print