Banana and Lemon Muffins with Crumble

Free

Difficulty: Low
Time: 15 min (plus baking time about 30 min)
Quantity: 12 muffins
Type: Muffins and Cupcakes
Dietary requirements: Cream-free Vegan

Ingredients

BATTER

230 g granulated sugar

4 g salt

Zest of 1 lemon

266 g ripe banana (about 2 large bananas)

240 g plain plant-based yogurt

200 g seed oil

100 g plant-based milk

360 g all-purpose flour

14 g baking powder

CRUMBLE

50 g cane sugar (Demerara)

50 g all-purpose flour

50 g almond flour

50 g seed oil

Banana muffins with a tangy note from lemon zest and a delightful crumble that adds some crunch for an out-of-this-world result.

Method

Prepare the crumble. In a bowl weigh all the dry ingredients: sugar, all-purpose flour, almond flour, mix.

Pour in the seed oil and mix with a spatula; you will obtain a moist and crumbly mixture, you do not need to form a dough since it is used crumbled.

Transfer to a closed container and refrigerate. This crumble should be added on top of the muffin batter before baking and then baked together. Preheat the oven to 170°C static. Prepare a 12-cup muffin tin, insert paper liners, set aside and prepare the batter.

Mix sugar, salt and lemon zest in a bowl. Add the yogurt and whisk.

Then add the banana, milk and oil and mix until the mixture is homogeneous and there are no large pieces of banana. Blend if there are still large pieces or if the banana is not very ripe and cannot be mashed well by hand.

Sift flour and baking powder together in a bowl, add to the batter and mix

Pour the mixture into the liners using a spoon or an ice cream scoop. 2 large spoons per muffin (about 110 g each). Crumble some of the crumble over each muffin, about 15 g on each.

Bake at about 170°C static for about 30 minutes. Check doneness with a skewer; insert the skewer into the center and if it comes out dry it means it's cooked. When baked, cool at room temperature and then remove from the tin, do not remove the paper liner. Transfer to a tray or into a container.