Banana & Walnut Streusel Muffin
These banana muffins, topped with a little streusel mixture, are the easiest you'll ever make.
- 3 medium bananas
- 110g butter, melted
- 75g soft light brown sugar
- 50g granulated sugar
- 1 tsp vanilla extract
- 1 medium egg
- 200g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- pinch of fine sea salt
- ½ tsp ground cinnamon
- 50g walnuts, finely chopped
- For the streusel topping
- 1 tbsp butter
- 2 tbsp plain flour
- 3 tbsp rolled oats
- 2 tbsp soft light brown sugar
- 25g walnuts, chopped
Preheat the oven to 180C fan and line nine holes of a 12-hole muffin tin with paper cases.
Peel the bananas and mash them in a large bowl, then add the melted butter, both sugars, vanilla and egg and stir until just combined. Combine the dry ingredients – the flour, baking powder, bicarbonate of soda, salt, cinnamon and walnuts – in a bowl then add them to the wet ingredients and stir together very gently with a wooden spoon until only just combined.
Spoon the batter evenly among the paper cases, filling them two-thirds full.
In a small bowl, combine the streusel topping ingredients with a fork – the mixture should be pretty dry and crumbly. Sprinkle it evenly over the muffin batter, trying to cover the batter entirely for the best result, then bake in the oven for 20–25 minutes, until the tops are golden brown and when a skewer is inserted it comes out clean.
Remove from the oven, transfer to a wire rack and leave to cool.
The muffins will keep well for up to two days in an airtight container.
WHY NOT TRY
Swirling a little caramel or chocolate sauce through the muffin batter in the cases before adding the topping and baking.
