Banana Muffins (Egg Free)
The crunchy streusel topping is a great contrast to the moist muffins!
3 very ripe bananas (about 300 -350 gr)
1/2 cup (115 gr) unsalted butter, melted
1/2 cup (120 ml) buttermilk
2 teaspoons (10 ml) pure vanilla extract
1 cup (200 gr) brown sugar
1 1/2 cups (210 gr) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
turbinado sugar (optional)
Preheat oven to 350º F. Grease with no-stick baking spray a muffin tin.
In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas; mix until combined. Add in buttermilk, vanilla, sugar; mix until well combined.
Add dry ingredients: flour, baking powder, baking soda and salt; mix until just combined.
Pour mixture into the prepared muffin tin. Sprinkle the tops with a generous amount of turbinado sugar (optional).
Bake 25-30 minutes, or until a toothpick inserted comes out clean.