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King Arthur Flour's Banana Crumb Muffins

King Arthur Flour’s Banana Crumb Muffins

  • Author: Anthony
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Plant-Based

Description

King Arthur Flour’s Banana Crumb Muffins are moist and tender plant-based muffins topped with a sweet, crunchy crumb made from simple, wholesome ingredients. Perfect for breakfast, snacks, or dessert, these easy-to-make muffins feature ripe bananas, a subtle natural sweetness, and a delicious crumb topping that adds texture and flavor in every bite.

Ingredients

Scale

Muffin Batter

  • 1 cup King Arthur Flour (all-purpose)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 3 ripe bananas, mashed (about 1 1/2 cups)
  • 1/3 cup plant-based milk
  • 1/4 cup coconut oil, melted
  • 1/3 cup brown sugar
  • 1 teaspoon vegetarian Worcestershire sauce (natural)

Crumb Topping

  • 1/3 cup brown sugar
  • 2 tablespoons King Arthur Flour (all-purpose)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon natural gelling agent
  • 2 tablespoons coconut oil, chilled and cut into small pieces

Instructions

  1. Prepare the Batter: Start by mashing your ripe bananas in a large bowl until smooth but still slightly chunky. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and a pinch of salt. Slowly incorporate the plant-based milk, melted coconut oil, brown sugar, and vegetarian Worcestershire sauce (natural) into the mashed bananas, blending until fully combined. Then, gradually fold the dry ingredients into the wet mixture, being careful not to overmix to keep the batter light and airy.
  2. Make the Crumb Topping: In a smaller bowl, combine the brown sugar, natural gelling agent, cinnamon, and flour. Cut in the chilled coconut oil with your fingers or a pastry cutter until the mixture becomes crumbly and slightly sticky. This crumb topping is key for the muffin’s signature texture, adding a sweet crunch on top.
  3. Assemble and Bake: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with coconut oil. Spoon the batter evenly into each muffin cup until they are about two-thirds full. Sprinkle the crumb topping generously over each muffin before sliding the tray into the oven. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the crumb topping turns a golden brown.
  4. Cool and Enjoy: Allow your muffins to cool for at least 10 minutes in the pan before transferring them to a wire rack. This resting time lets the muffins set perfectly and keeps them moist on the inside with that crave-worthy crunchy topping.

Notes

  • Use very ripe bananas with brown spots for maximum sweetness and moisture.
  • Do not overmix the batter; gentle folding keeps the muffins tender, not dense.
  • Keep ingredients at room temperature to ensure even mixing and uniform texture.
  • Measure flour by spooning and leveling to prevent heavy muffins.
  • Add crumb topping just before baking to maintain its crisp texture.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 7g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: banana muffins, crumb topping, plant-based, vegan, breakfast, snack, King Arthur Flour

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