Ingredients
Scale
- 3/4 c. whole wheat flour
- 3/4 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 3 large ripe bananas, mashed
- 1/4 c. brown sugar, lightly packed
- 1/2 c. sugar
- 1 egg
- 1/3 c. unsalted butter, melted
- Topping
- 1/3 c. brown sugar
- 1 tbsp. all-purpose flour
- 1/8 tsp. cinnamon
- 1 tbsp. unsalted butter
- dash of sea salt
Instructions
- Preheat oven to 400°. Line or grease muffin tin. (Note: the original recipe calls for a 325° oven. Increasing the temperature of the oven while baking muffins helps them to peak higher. Around 400° seems to do the trick.)
- Combine the first five ingredients in a large mixing bowl. In a separate bowl, mix together the last five ingredients.
- Add the banana mixture into the flour mixture, and mix together until just combined. Make topping in a separate bowl by cutting the butter into the mixture with the back of a fork.
- Fill muffin liners about 2/3 full. Top with crumble. Bake for 20 minutes.
