Ingredients
Units
Scale
Muffins:
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 ripe bananas (mashed; brown-spotted bananas work best)
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup coconut oil, melted
Crumble Topping:
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with 10 paper liners (or coat with cooking spray).
- In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt with a fork. Set aside.
- Make the crumble: in a small dish, mash the butter with the brown sugar and cinnamon using a fork until it crumbles together and looks almost like wet sand. It should clump when pressed. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the mashed bananas, sugar, egg, and coconut oil on medium speed for 1–2 minutes. Add the vanilla.
- Add the flour mixture and mix until just combined — do not overmix.
- Using a muffin scoop or large spoon, fill the lined muffin cups 3/4 full. Scatter the crumble topping over each muffin, pressing it in gently.
- Bake for 17–19 minutes, until golden brown and a toothpick comes out clean. Cool in the pan a few minutes before transferring to a rack.
Notes
Brown, spotted bananas are ideal here — the riper the banana, the sweeter and more flavorful the muffin. The crumble topping is what takes these from everyday to bakery-style; do not skip it.
- Category: Baking