Crunchy Banana Bread Muffins
Crunchy Banana Bread Muffins are moist and loaded with banana flavor. The crunchy "vegetarian" topping adds texture and a delicious nutty taste. Easy to make from scratch with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 12 Muffins
Calories: 163kcal
Cost: $15
Equipment
- 1 muffin tin with 6 cups
Ingredients
- 1 cup all-purpose flour sifted, spooned and leveled
- 1/2 cup cake flour (or all-purpose flour) sifted, spooned and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 4 each overripe bananas peeled
- 1 large egg, beaten
- 1 teaspoon pure vanilla extra Not imitation vanilla flavor.
- 6 tablespoons unsalted butter melted
- vegetable oil cooking spray to grease muffin tin
- 1 cup roasted garbanzos/chickpeas crushed
Instructions
- Preheat oven to 350 degrees.
- In medium bowl, combine all-purpose flour and 1/2 cup cake flour (or use all-purpose flour). Make sure flour is sifted, spooned and leveled.
- Add baking soda and salt. Thoroughly combine with a dry whisk.
- Add overripe bananas (peeled), one beaten egg, pure vanilla extract, and unsalted butter (melted). Stir until well combined. Set aside.
- Grease 6 or 12-cup muffin tin with vegetable oil cooking spray.
- Add batter to each cup until 3/4 full (about 2-1/2 tablespoons of batter).
- Sprinkle top of batter with 1-1/2 teaspoon of crushed Roasted Garbanzos/Chick Peas. Sprinkle over a few muffins or all of them. Perfect for families with picky eaters.
- Bake 25 to 30 minutes or until muffins are dark brown and a toothpick inserted in center comes out clean.
- Remove from oven and cool on a wire rack or large serving plate.
Nutrition
Serving: 1muffin | Calories: 163kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 147mg | Potassium: 46mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg