Banana Coconut Crumble Muffins - Bakery style recipe
These fluffy banana muffins are so easy to prepare, they are topped with a crunchy oat crumble. They are bakery style moist muffins with banana chunks that are a just like banana bread but better.
Equipment
- Large and small mixing bowl
- Whisk
- Rubber spatula
- Ice cream scoop
- Cupcake tray
- Cupcake liners
Ingredients
Muffins:
- 175 gm castor sugar
- 25 gm freshly grated coconut
- 50 gm desiccated coconut
- 175 gm all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 5 tbsp coconut oil
- 1 egg
- 120 ml coconut milk
- 1 tsp vanilla
- 1 large overripe banana 150gm - chopped not mashed
Crumble:
- 50 gm butter melted
- 100 gm demerara sugar
- 40 gm all purpose flour
- 20 gm desiccated coconut
- 10 gm oats
- 2 tbsp almonds chopped or flakes
- 1 tsp cinnamon powder
Instructions
- Preheat the oven to 200℃, line a cupcake tray with muffins lines alternating, to keep one case empty and the other lined.
Start by making the crumble:
- Mix all the ingredients in a small bowl until combined and has the texture of damp sand. Set it aside.
To make the muffins:
- Whisk the oil and sugar until pale and creamy. Add the egg, vanilla and whisk again. Pour in the milk and mix to combine.
- Add the flour, baking powder, baking soda, salt fresh and dry coconut and stir half way, add the chopped banana and finish stirring, do not over mix.
- Scoop the batter into the line muffin tray and top with the crumble.
- Bake at 200℃ for 5 minutes, reduce the temperature to 180℃ and bake for 20-22 minutes until the muffins have risen and a tooth pick inserted into the center come out clean. Enjoy.
Notes
- Do not over mix the batter.
- Do not ver bake the muffins check them after 18 minutes.
- You can mash the banana into the batter with the oil and sugar instead of leaving them chunky.