Banana & Blueberry Muffin (or Slice) w/ Crumble Topping
A great way to use those overripe bananas
This is a handy recipe if you’ve got overripe bananas and other soft fruit that needs using.
It’s also easy enough to turn into a fun kids’ cooking activity.
Another cool thing about this recipe, as you can see in the picture, is it can be baked either as individual muffins or as a muffin slice – which may be easier if preparing larger batches.
It’s low-sugar enough to be served as ‘Sometimes’ baking at early learning settings and suitable for toddlers - the only added sugar in the recipe is in the Crumble Topping, which could be omitted altogether if you want to avoid the sugar. Just skip that part of the recipe and bake it without the crumble.
Even though I’m calling it a “muffin”, the high fruit content keeps it moist for at least a couple of days, making these MUFFINS also perfect as an addition to lunchboxes.
If using other soft fruits instead of berries, chop them coarsely before adding to the batter.
Banana & Blueberry Muffin (or Slice) w/ Crumble Topping
Makes 12 muffins
For muffin slice, check method (step 6) for tray options
Ingredients:
3 overripe bananas, peeled and mashed
1 egg, lightly beaten
1 cup milk
50 g butter, melted
2 cups plain four (or 1 cup plain/ 1 cup wholemeal)
1 tsp baking soda
1 tsp ground cinnamon
Handful of blueberries 0R other soft fruit (berries, feijoas, canned fruit…)
For the Crumble Topping:
½ cup plain flour
¼ cup raw sugar
1 tsp cinnamon
25 g butter, diced in small cubes
Method:
1. In a medium size mixing bowl add the mashed banana, egg, milk and melted butter. Whisk to combine.
2. In a separate, smaller bowl, add the flour, baking soda and cinnamon and mix to combine. Sieve this onto the wet mixture.
3. Using a spatula, gently fold, making a figure of 8 motion, until all is well combined.
4. Add berries (if using) and again fold to combine. Reserve.
4. Now make the CRUMBLE TOPPING: Using the same bowl you had for the dry ingredients, add the flour, raw sugar, cinnamon and diced butter. Using the tip of your fingers, gently rub butter to incorporate in the dry ingredients, until mixture feels grainy and resembles fine breadcrumbs. Reserve.
5. If making MUFFINS: Lightly spray 2 x 6-hole muffin or friand tins with cooking spray. Spoon the muffin mixture to fill 2/3 of each muffin hole. Top with about 1 tsp of the Crumble Topping mixture. Bake in the preheated oven for 20- 25 minutes or until a skewer inserted in the middle comes out clean.
6. If making a MUFFIN SLICE: Lightly spray or oil a large slice tin (35 x 25 cm) or 2 x square ones (20 x 20) and line with baking paper (check the photo for a tip on how to cut your baking paper to line the tin).
7. Spoon the muffin mix into the tin and level the top with a spoon or spatula. Gently tap the tin on the counter top to get rid of any air bubbles. Spoon or use your hands to arrange the crumble topping over. Bake in the preheated oven for 30 minutes or until a skewer inserted in the middle comes out clean.