Banana Crumb Muffins

Dense, chewy, cinnamon-sugary sweet banana muffins! I don’t recommend adding a full 6 tbs. of sugar for the topping because that is a heck of a lot of sugar on each muffin. These are very filling because they are so dense, so 12 muffins is enough to serve 4-6 people as a breakfast side. Another recipe from The China Study Cookbook.

Ingredients:

Servings: a dozen muffins

  • 2 cups whole wheat pastry flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 ripe bananas, thoroughly mashed
  • 1 cup nondairy milk (I use unsweetened unflavored almond)
  • ¼ cup dry sweetener (turbinado, raw, Sucanat)
  • ¼ cup chopped walnuts

For the topping:

  • 2-6 tbs. dry sweetener (I recommend using the low end unless you want it very sugary)
  • ½-¾ tsp. cinnamon
  • Optional variations:
    • add ¼ cup raw oats with the cinnamon and sugar (grind for a second in a food processor, or use the whole oats)
    • A “chai spice” topping variation: ½ tbs. turbinado or other dry sweetener, ½ tsp. ginger, ½ tsp. cardamom, ½ tsp. cinnamon, and a small pinch of cloves

Directions:

Preheat the oven to 375°F.

Line a muffin pan with paper liners, or use an awesome silicone pan.

Combine the flours, baking powder, soda, and cinnamon in a medium-sized mixing bowls.

In a larger bowl, mix together the mashed bananas (mash with a fork in the bowl) with the milk and dry sweetener. 

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Mashed bananas

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Pour the dry ingredients into the wet and stir until well mixed. Add the walnuts and spoon the dough into the muffin cups.

Mix the toppings in a small bowl (sweetener, cinnamon, and oats if using) then distribute over the top of the dough. Gently press the sprinkles into the dough.

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Bake for 18-20 minutes, or until a toothpick inserted in a muffin comes out clean. Cool slightly before removing the muffins.

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