Banana Walnut Crumble Muffins
Banana walnut crumble muffins
I love baking muffins. They are such a lovely sweet treat but I prefer when they aren’t super sweet. I also really love bringing them to a brunch. These are a fun spin on the usual banana bread. If you don’t like walnuts, you can swap them out for another one. Pecans would be great or even almonds would work well.
And if you are thinking: wait, there are no eggs in this recipe. Yes, that is not a mistake; there are no eggs! I promise they will still turn out. I hope you bake them and love them!
Banana Walnut Crumble Muffins
Ingredients:
3/4 cups sugar
1/2 cup butter melted and cooled
1 cup mashed-up bananas (about 3 bananas)
1 tsp vanilla extract
3/4 cup buttermilk (*see note)
1 tsp baking soda
1/2 tsp kosher salt
2 cups all-purpose flour
1/2 tsp cinnamon
1 cup walnuts, coarsely chopped
Crumble Topping
1/2 cup all-purpose flour
1/3 cup granulated sugar
3 tbsp brown sugar
A pinch salt
4 tbsp unsalted butter, melted and cooled
1/2 cup walnuts, coarsely chopped
Directions:
Preheat oven to 425F and prepare a muffin tin with liners.
In a large bowl, combine melted butter, sugar, vanilla, buttermilk, and mashed bananas. Mix until combined.
In a separate bowl, whisk together flour, baking soda, cinnamon and salt.
Fold the dry ingredients into the wet ingredients. Be careful not to over-mix!
Gently fold in walnuts.
Use a large ice cream scoop to equally spoon the batter into each muffin tin*
Generously top each muffin with the crumble mixture.
Bake at 425F for 15 minutes, then reduce heat to 375 (try not to open the oven!) and bake until golden, about 5-10 more minutes.
Let cool in the muffin tin for about 10 minutes, then transfer to a cooling rack.
Enjoy!
Note: If you don’t have buttermilk or don’t feel like running to the store, you can make it. Mix 3/4 cup milk with a splash of vinegar or lemon juice. Let it sit on the counter for about 5 minutes and you will have a good buttermilk swap-out.