Healthy Vegan - Banana Muffins with Cocoa Crumble Topping

I made these Banana Muffins with Cocoa Crumble topping just before Christmas with left over ripe bananas to take into work in place of flapjacks for a change.

These muffins appealed to me mostly because of the cocoa crumble topping.
I enjoyed them that evening, but also the following day at work, but D was not that keen on them for whatever reason. He ate them though.

 I am sharing these with Only Crumbs Remains: Baking Crumbs; and Tin and Thyme for  

By the way, this is not my recipe, it was bookmarked, however I cannot find the original link.  When I find the original recipe link, I will give credit where it is due.
Banana Chocolate Muffins with Cocoa Crumble 
Makes 10 - 12
Ingredients
225g flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
100grams sugar
75ml oil
3 ripe bananas, mashed
50ml milk
For the cocoa crumble
35g butter
25g plain flour
20grams cocoa powder
40grams sugar
Method
Preheat oven to gas mark 4/180oc.
In a large bowl, sift together the flour, baking and bicarbonate powder and salt. 
Then stir in the sugar.
In another bowl, whisk together the oil and milk until well combined. 
Gradually blend the two mixtures together, then stir in the mashed bananas until ingredients are well combined. 
Spoon the mixture into muffin cases. 
For the Cocoa Crumble Topping
In a small bowl, with your hands combine the flour and butter until crumble like, then stir in the sugar and cocoa powder until well combined.
Evenly, scatter over the topping.
Bake in the oven for 20-25 minutes, or until a skewer inserted in the centre comes out clean. 
Leave the muffins to cook before removing out onto a wire cooling rack.  

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