Banana Muffins (Egg Free)
The crunchy streusel topping is a great contrast to the moist muffins!
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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. |