Banana Walnut Muffins with Salty Crumble Topping
Moist banana muffins made with wholemeal flour and crunchy walnuts, with a salty crumble topping.
Ingredients
For the muffins
- 275 g wholemeal flour
- 113 g unsalted butter at room temperature
- 100 g dark brown muscovado sugar
- 100 g light brown sugar
- 3 larg mashed bananas
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- Pinch fine sea salt
- 125 g walnuts roughly chopped
- 2 large eggs whisked
- 60 ml Greek yoghurt
- 1 tsp vanilla extract
- 1 tsp cider vinegar
For the salty crumble topping
- 30 g plain or wholemeal flour
- 25 g jumbo oats
- 2 tbsp ground almonds
- 25 g granulated sugar
- 55 g dark brown muscovado sugar
- 1/2 tsp cinnamon
- 35 g unsalted butter cold and cubed
Instructions
- Preheat your oven to 160C / 325F, then fill a muffin tin with nine liners.
- Using an electric whisk, put the butter and the sugars into a large bowl and cream until pale in colour, and smooth in texture. This should take about five minutes.
- Sieve the flour, bicarbonate of soda, baking powder, cinnamon, and nutmeg into a separate bowl. Add a good pinch of fine sea salt and then mix to combine.
- Mash your bananas into a third bowl and add your eggs (which should already be whisked together), vanilla extract, kefir natural yoghurt and cider vinegar. Mix together.
- Add this liquid mixture to your creamed butter and sugar, and whisk again until evenly combined.
- Slowly add your bowl of flour in thirds, whisking after each addition and scraping down the sides of your bowl with a spatula as you go. Repeat until you’ve added all the flour, and whisk so everything has been properly incorporated.
- You can now add the chopped walnuts. Mix with a spoon.
- Divide the batter between your muffin tins (approx 130g per case).
- To make the topping, put all the dry ingredients (apart from the flaky sea salt) into a bowl and mix to combine. Add your cubed cold butter and using your fingertips, rub the mixture between your thumb and index finger to create a breadcrumb-like texture. You want it to look like a crumble topping, where the butter is barely incorporated and you still have some blobs.
- Sprinkle a heaped tablespoon of this mixture over the top of each muffin and bake in the oven for 25mins.
- Once baked, make sure a wooden skewer comes out of the centre without any batter sticking to it (you just want a few crumbs clinging to your skewers to make sure they’re baked) and leave to cool completely in the tin.
Notes
Eat within three days.