Originally the recipe was meant for big muffins, but since I was making this for church, I had to make them smaller so it can be enjoyed as a quick dessert. We don't have much time to indulge a nice dessert after lunch because we follow a pretty tight schedule for the day's procession. Still, I enjoy going to church because it's a break from everything else.
The crumble on this muffin is so decadent yet you can indulge without feeling too guilty since it's mini, (almost) bite-size, just right.
And there was enough for everyone as it's mini...just right for a mini post-lunch and/or afternoon tea.
Inspired by Lisa Kreft from Allrecipes
Makes about 30-36 mini muffins
1 1/2 cups plain flour
1 teaspoon bicarb soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 granulated sugar
1 egg, lightly beaten
90 grams butter, melted
- Preheat oven to 190 degrees Celsius. Line 2 mini muffin tin trays with paper liners or lightly grease it.
- In a large bowl, mix together flour, bicarb soda, baking powder and salt.
- In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture until moistened. Spoon batter into prepared mini muffin tray or muffin cups.
- For the crumb topping: In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter (to "cut in", means to combine the butter into the dry ingredients as quick as possible) until mixture resembles course crumb-like pieces. Sprinkle over muffins.
- Bake in preheated oven for 10-12 minutes, until a fine skewer inserted into centre of a muffin comes out clean.
Note: To make larger muffins, spoon the batter into about 10-12 regular muffin cups or a muffin tin tray, and bake for 8 minutes more than the baking time for mini muffins.