If you have a comb of delicious bananas getting ripe faster than you can finish it, fret not.
A good way to repurpose excess bananas is to bake a batch of perfectly moist, melt-in-your-mouth muffins.
What makes this recipe stand out from others is the crunchy and sweet crumble topping.
Easy to make, these muffins can be whipped-up in record time for either breakfast or tea break.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed (340g)
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup unsalted butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- Preheat oven to 190°C. Lightly grease ten muffin cups or line muffin tin with muffin papers.
- In a large bowl, mix together the flour, baking soda, baking powder and salt.
- In a separate bowl, mash the bananas, then add the sugar, egg and melted butter.
- Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- For the crumble top, mix together brown sugar, two tablespoons of flour and cinnamon in a small bow.
- Add in one tablespoon of butter and gently rub into dry ingredients until the mixture resembles coarse cornmeal.
- Sprinkle crumble over the muffins.
- Bake in a preheated oven for 18 to 20 minutes, until a toothpick inserted into the centre of a muffin comes out clean.
- Let cool for 10 minutes before serving.
- Use only ripe bananas as these will result in moist muffins.
- Weigh the bananas – 113g each should be perfect for this recipe.
- Freshly baked muffins can keep for two to three days provide it is wrapped in aluminium foil or stored in a tightly sealed plastic bag.
This recipe first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.