Banana Crumb Muffins

Carla Hall's Banana Blueberry Muffins

  • 2 cups All-Purpose Flour
  • 1 tablespoon Malt Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 1/2 cup Butter (softened)
  • 2/3 cup Unrefined Sugar
  • 2 Eggs
  • 3 extra ripe Bananas (mashed; about 1 cup)
  • 1/2 cup Almond Breeze Unsweetened Vanilla Almond Milk
  • 1 cup Blueberries
  • pinch of Salt

For the Crumble Topping:

  • 1/4 cup Rolled Oats
  • 3 tablespoons All-Purpose Flour
  • 3 tablespoons Unrefined Sugar
  • 1/4 teaspoon Cinnamon
  • 4 tablespoons Butter
  • pinch of Salt
step-by-step directions
step-by-step directions
  • Preheat oven to 350 degrees F. Prepare a muffin tin with non stick cooking spray.
  • In a medium bowl, whisk together the flour, malt powder, baking soda, salt and cinnamon. In a large bowl beat together the butter and sugar until light and fluffy, about 2 to 3 minutes. Beat in the eggs until fully incorporated. Stir in the bananas. Stir the flour mixture into the butter mixture just until combined. Pour in the Almond Breeze Unsweetened Vanilla Almond Milk and stir until incorporated. Gently fold in the blueberries.
  • Distribute the batter evenly into the muffin tin. Sprinkle the Crumble topping over the batter and bake for 18 to 20 minutes, or until a toothpick is inserted into the muffin and comes out clean. Remove from oven and allow to cool on a wire rack.
  • For the Crumble Topping: Combine the rolled oats, flour, sugar, cinnamon and salt in a medium bowl. Work the butter into the mixture with your hands or with a pastry blender.
Similar categories: Desserts Courses & Meals

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Carla Hall's Banana Blueberry Muffins

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