Description
Small batch banana brown sugar muffins with a walnut crunch topping!
Ingredients
Scale
Walnut crunch topping:
- 1/3 cup walnuts, finely chopped
- 1 tbsp brown sugar
- 1 tbsp melted butter
- Pinch of sea salt
Muffins:
- 1 large egg, whisked
- 2 extra ripe bananas, mashed
- 1/2 cup brown sugar
- 1/4 cup whole milk
- 1 tsp vanilla
- 1/4 cup butter, melted
- 3/4 cup all purpose flour
- 2/3 cup rolled oats
- 1/3 cup walnuts, finely diced
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 3/4 tsp baking powder
Instructions
- Preheat oven to 375°F and line a muffin tin with 6 liners- I recommend spacing them apart to allow muffins to fully rise.
- In a small bowl, toss the walnut topping ingredients together and set aside.
- In a large bowl, whisk your egg then mash in your banana. Whisk in milk, brown sugar, butter, and vanilla. Stir in your dry ingredients until just combined.
- Scoop batter into your muffins liners. Top with walnut crunch and gently press in to make sure it sticks. Bake for 20-23 minutes, until a toothpick inserted into the center comes out mostly clean. Allow to cool for a little before enjoying!