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banana walnut crumble muffins

Banana Walnut Crumble Muffins

Moist and tasty packed with banana flavor muffins topped with toasty walnut crumble
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Servings 20 muffins

Ingredients
  

For the muffins:

  • 3 1/4 cups AP flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 cup brown sugar
  • 2 eggs room temp
  • 1 1/2 cups milk
  • 3/4 cup canola oil or applesauce or a mix
  • 2 medium over ripe bananas
  • 1 tsp vanilla

For the crumble:

  • 1/2 cup brown sugar
  • 1/2 cup AP flour
  • 6 tbsp butter melted
  • 1 cup chopped walnuts

Instructions
 

  • Preheat oven to 400 and line muffin pan with liners. I made 12 full sized muffins and 24 mini muffins with this batter. You can probably get about 16-20 full sized muffins out of it.
  • Whisk together the flour, brown sugar, baking soda, baking powder and a pinch of salt in a bowl. In another large bowl, mash up the banana until it is a paste. Add the milk, vanilla, oil or applesauce , and eggs. Whisk well, Add the dry ingredients to the wet and mix until combined.
  • In a small bowl, whisk together the brown sugar, flour and walnuts. Add the melted butter and work it with a fork until it forms large clumps.
  • Fill muffin wells about 3/4 of the way full and top with some of the walnut crumble. Bake for about 20 minutes for full sized muffins. 12 or so for mini. Test with a toothpick inserted to make sure there is no raw batter. They should be lightly browned and firm to the touch. Cool for a few minutes, then eat. I liked these best warm. You can reheat them by microwaving for 5-10 seconds. They freeze great.
Keyword Breakfast, Dessert, Muffins, Snack
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