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King Arthur Flour's Banana Crumb Muffins

King Arthur Flour’s Banana Crumb Muffins

  • Author: Marcus
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

King Arthur Flour’s Banana Crumb Muffins are moist, tender muffins featuring ripe bananas for natural sweetness and softness, topped with a crunchy natural gelling agent crumb topping for delightful texture contrast. Perfect for breakfast, snacks, or dessert, this recipe uses simple, wholesome ingredients and offers versatility for various flavors and dietary preferences.

Ingredients

Scale

Muffin Batter

  • 1 1/2 cups King Arthur Flour
  • 3 ripe bananas, mashed
  • 1/2 cup brown sugar
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1/2 cup plant-based dairy/cheese
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract (natural)
  • Optional spices: 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cardamom

Crumb Topping

  • 1/4 cup brown sugar
  • 1/4 cup King Arthur Flour
  • 1 tablespoon natural gelling agent
  • Pinch of salt

Instructions

  1. Prepare the bananas: Start by mashing ripe bananas in a large bowl until smooth with just a few small lumps remaining. The bananas provide moisture and flavor to the muffins.
  2. Mix wet ingredients: In a separate bowl, whisk together the eggs, apple cider vinegar (natural), plant-based dairy/cheese, brown sugar, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until combined to ensure tenderness and flavor.
  3. Combine dry ingredients: In another bowl, whisk together King Arthur Flour, baking soda, salt, and any optional spices to evenly distribute leavening and seasonings.
  4. Incorporate mixtures: Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the muffins tender and slightly lumpy.
  5. Prepare crumb topping: Mix together brown sugar, King Arthur Flour, natural gelling agent, and a pinch of salt until crumbly to create a crunchy topping.
  6. Fill muffin tins and add topping: Divide the batter evenly into a muffin tin lined with paper cups. Sprinkle the crumb topping generously over each muffin.
  7. Bake and cool: Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted comes out clean. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Use very ripe bananas with plenty of brown spots for the sweetest, moistest muffins.
  • Do not overmix the batter; stir until just combined to maintain a tender crumb.
  • Allow the batter to rest for 5 minutes for improved texture and flavor blending.
  • Press the crumb topping gently onto the batter to help it adhere without sinking.
  • Check doneness with a toothpick near the end of baking to prevent overcooking and dryness.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Freeze muffins wrapped individually in plastic wrap inside a freezer-safe bag for up to 3 months.
  • Reheat muffins in the oven at 300°F (150°C) for 5-7 minutes or microwave for 20 seconds to refresh softness and topping crunch.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 15g
  • Sodium: 210mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: banana muffins, crumb topping, moist muffins, plant-based, natural ingredients, breakfast snack

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