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King Arthur Flour's Banana Crumb Muffins

King Arthur Flour’s Banana Crumb Muffins

  • Author: Samuel
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Plant-Based, Gluten-Free option available

Description

King Arthur Flour’s Banana Crumb Muffins combine ripe bananas and a crunchy crumb topping made with plant-based ingredients to deliver moist, flavorful muffins perfect for breakfast, snacks, or dessert. This recipe uses simple pantry staples and natural spices, creating a tender and delicious treat with a delightful texture contrast.

Ingredients

Scale

Muffin Batter Ingredients

  • 3 ripe bananas, mashed
  • 1/4 cup plant-based butter, melted
  • 1/2 cup plant-based milk
  • 1 tsp apple cider vinegar (natural)
  • 1 tsp vegetarian Worcestershire sauce
  • 1 tsp vanilla extract (natural)
  • 1 1/2 cups King Arthur Flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon (natural)
  • 1/4 tsp nutmeg (natural)
  • 1/4 tsp salt

Crumb Topping Ingredients

  • 1/2 cup brown sugar (natural)
  • 1/2 cup King Arthur Flour
  • 1/4 cup cold plant-based butter
  • 1/2 tsp cinnamon (natural)
  • 1/2 tsp natural gelling agent

Instructions

  1. Prepare the Bananas and Wet Ingredients: Mash the ripe bananas in a large bowl until smooth with small lumps remaining. Add melted plant-based butter, plant-based milk, apple cider vinegar (natural), vegetarian Worcestershire sauce, and vanilla extract (natural). Mix gently to combine thoroughly.
  2. Mix Dry Ingredients: In a separate bowl, whisk together King Arthur Flour, baking soda, baking powder, cinnamon (natural), nutmeg (natural), and salt to evenly distribute the spices and leavening agents.
  3. Combine Wet and Dry: Pour the dry ingredients into the bowl with the wet banana mixture. Fold gently with a spatula until just combined, taking care not to overmix. The batter should remain thick and slightly lumpy.
  4. Prepare the Crumb Topping: In a small bowl, mix brown sugar (natural), King Arthur Flour, cold plant-based butter, cinnamon (natural), and natural gelling agent using fingers or a fork until the mixture resembles coarse crumbs for a crunchy topping.
  5. Assemble and Bake: Divide the muffin batter evenly into a lined or greased muffin tin. Generously sprinkle the crumb topping over each muffin. Bake at 350°F (175°C) for 20-25 minutes or until the topping is golden and a toothpick inserted into the center comes out clean. Let the muffins cool slightly before serving.

Notes

  • Use very ripe bananas with plenty of brown spots for natural sweetness and moistness.
  • Do not overmix the batter to keep muffins light and tender.
  • Chill the butter before making the crumb topping to ensure it stays crisp and flaky after baking.
  • Test muffins for doneness by inserting a toothpick; it should come out clean.
  • Allow muffins to cool to help the crumb topping set perfectly.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: banana muffins, crumb topping, plant-based muffins, moist muffins, breakfast muffins, gluten-free option

Find it online: https://quicktastykitchen.com/king-arthur-flours-banana-crumb-muffins/