ALL RECIPES BANANA CRUMB MUFFINS FULL

But after cooling, some of the oil tends to separate and form streaks on top. These muffins come out beautifully golden brown. How do I get rid of oil streaks on top of the muffins? They make 8 large muffins which are plenty for our family. I prefer using standard 12-cup muffin pans. You may need to adjust the amount of liquid accordingly. Keep in mind that muffins made from whole-wheat flour will be denser.

When you’re ready to eat, pull out and set it at room temperature for about 20 minutes or so.Ĭan we use whole wheat flour instead of all-purpose flour?īoth flour and whole-wheat flour yielded deliciously moist muffins. This froze really well! Just cool completely, and then throw in a freezer bag.I think it makes the whole muffin, but I’ll leave that up to you. You don’t have to add the streusel topping if you don’t feel like that extra step.I usually about 1 cup to the batter right before I spoon it into the muffin tin. According to my kids, it’s also perfectly acceptable (and sometimes required) to add chocolate chips as well.You can also throw in a handful of chopped nuts if you like a little crunch to your muffins.Go ahead and use them… they’re perfect for baking! I know everyone cringes when they see brown spots on a banana, but that means the sugar is coming to the surface. The riper your banana mixture, the more banana flavor your muffin will have.I’ve found myself before with only 2 ripe bananas, though, and they’ve still turned out great. The recipe calls for 3 mashed bananas.It will result in a much fluffier muffin. Gently stir the dry ingredients in just until moistened and combined. If you beat them, they will become tough. Make sure that you stir them in gently with a spoon when you add the dry ingredients.Be sure to PIN THIS POST to save for later!.Which also helps with preventing over mixing. No mixer is needed! The entire recipe is mixed by hand in a mixing bowl.

The yogurt adds tons of moisture and helps create a softer texture. The other key to having perfectly moist muffins is to use yogurt. Using really ripe bananas is also the key to having the most flavorful muffins. The riper they are, the more moisture they will have. They are incredibly moist! These are not your average dry crumbly muffins these muffins are perfectly moist and have the best texture! The key to perfectly moist banana muffins is to use really, really ripe bananas. Every once in a while, I will whip together this delicious streusel topping and make these banana crumb muffins. I usually make them plain, with not topping, simply because it is healthier. Banana muffins are my kiddos favorite and are requested at least once a week. As you can imagine, I make a lot of recipes with those overripe bananas, like these Quick Banana Pancakes. But somehow, there are always a few bananas that get a little too ripe that no one wants to eat them. We eat a lot of bananas in this house, and I mean A LOT. Ready in under 45 minutes, these banana crumb muffins are the perfect treat for breakfast, snack or dessert.

ALL RECIPES BANANA CRUMB MUFFINS FULL

These delicious Banana Crumb Muffins are incredibly moist, full of banana flavor and topped with the best streusel topping! You cannot go wrong with this banana muffin recipe.

All recipes banana crumb muffins