Ingredients
For the Muffins:
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (100 g) sugar
- ½ cup (120 ml) vegetable oil (or melted butter)
- 2 ripe bananas, mashed
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp milk
For the Vanilla Biscuit Crumble (optional but amazing!):
- ½ cup crushed vanilla biscuits (like Marie or digestive biscuits)
- 2 tbsp melted butter
- 1 tbsp sugar
Instructions
1️⃣ Preheat Oven:
Set to 350°F (175°C) and line a muffin tin with paper liners.
2️⃣ Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3️⃣ Add Wet Ingredients:
In another bowl, whisk mashed bananas, eggs, oil, vanilla, and milk.
Pour the wet mix into the dry mix and stir just until combined (don’t overmix).
4️⃣ Prepare the Crumble:
Mix crushed vanilla biscuits, sugar, and melted butter until it looks like wet sand.
5️⃣ Fill Muffin Cups:
Spoon batter into muffin cups, filling about ¾ full.
Sprinkle biscuit crumble on top of each muffin.
6️⃣ Bake:
Bake for 18–20 minutes, or until golden and a toothpick inserted in the center comes out clean.
7️⃣ Cool & Enjoy:
Let muffins cool slightly, then enjoy warm — soft inside, with that buttery vanilla crunch on top.
Tips
Use very ripe bananas — the spottier, the sweeter!
Add chopped nuts or chocolate chips for extra flavor.
For extra moisture, replace 2 tbsp of flour with Greek yogurt or sour cream.
Storage
Store in an airtight container at room temp for 2 days, or in the fridge for up to 5 days.
Warm in the microwave for 10 seconds before serving for that fresh-from-the-oven taste.