Banana and Oat Crumble Muffins

The Recipe

Makes: 12 medium muffins
Preparation: 15 minutes
Baking Time: 20-25 minutes

“The essence of a good muffin is the muffin top, without it, we can just call it a naked cupcake.”

Cake for breakfast? Blasphemy. Muffins for breakfast - ok sure!

How muffins are acceptable for breakfast and cake is not, is still a mystery to me but I will eat either at any time of the day. The essence of a good muffin is the muffin top, without it, we can just call it a naked cupcake.

Muffins are a ‘quick bread’ that is a result of the inclusion of pearlash into baked goods. Pearlash (potassium carbonate), the world’s first chemical leavener, was introduced into American households in the 18th Century. Before this, ‘cakes’ and bread used yeast as a raising agent (read more about yeast and bread history). Today in baking we use baking soda/bicarbonate soda which is a white crystalline powder that is alkaline. When it comes into contact with an acidic product (yoghurt, buttermilk etc) or liquid, it creates carbon dioxide, air bubbles are created and your bake. goods rise.

Whether muffins are good for you or not, if you eat them for breakfast or any time of the day, you deserve a little treat now and then. If you are baking for a smaller crowd, this recipe can also be halved. Happy baking, enjoy and let me know how those muffins turn out!

THE INGREDIENTS

MUFFIN BATTER

180g wholemeal flour
100g unbleached white flour
100g brown sugar
100g white sugar
2 tsp baking powder
2 tsp cinnamon powder
1 tsp ginger powder
100g toasted oats
pinch of fine sea salt
350g really ripe bananas (3-4)
120g unsalted butter, melted
100g natural yoghurt
2 medium eggs
1/2 tsp vanilla extract

OAT CRUMBLE

80g oats
50g plain unbleached flour
60g brown sugar
60g unsalted butter, cold and cubed
pinch of fine sea salt salt
1 extra banana for garnish

THE METHOD

1. Preheat the oven to 180’C

2. Grease a 12 whole muffin tin with butter or oil. Sprinkle a small amount of flour on it and tip out the excess

3. In a medium bowl, whisk the flour, sugar, spices, and baking powder.

4. In a separate bowl, mash up the bananas with a fork really well. Then add eggs, vanilla, and melted butter and mix until smooth
   

5. Mix the wet ingredients into the dry until combined. Make sure you do not over mix as this will work the gluten in the flour and make the muffins dry and tough.
   

6. For the oat crumble, Add flour, salt, sugar, and oats to a small bowl. Rub in butter until the mixture comes together in clumps. Set aside
   

7. Fill up the muffin tins with the batter, leaving about 1cm space from the top (this will ensure a good muffin top)
   

8. Sprinkle the muffin batter with the oat crumble mixture evenly
   

9. Slice the banana (if using), diagonally and place it into the centre of each muffin.
   

10. Bake in the oven for 20-25 minutes or until the muffins are brown and cooked through (check with a sharp knife or cake tester inserted in the middle, it should come out clean)
    

11. Allow muffins to cool in the tin before turning them out onto a cooling rack.
    

12. Enjoy for breakfast, lunch or dinner :)

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