Check with a skewer to make they are fully baked, remove from oven and leave to cool in tin for 30mins. Spray 12 muffin cups with nonstick cooking spray or line with cupcake liners. Muffin: Stir together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Streusel topping: Combine the flour and sugar in a bowl and cut in the vegan butter until the crumbles are pea-size. Place back in the oven for another 10min. Spray a muffin pan with vegetable spray or use paper liners. After the 10mins, remove from oven and spoon on the crumble mix. Bake for 10 minutes and in the meantime mix the crumble topping ingredients together. In a large saucepan, melt butter over medium heat without stirring until it becomes brown and nutty in aroma. Evenly disperse the mixture into the muffin tin. Add the dry ingredients to the bowl and whisk together. Add all of the wet ingredients and whisk to combine. Add bananas to mixing bowl and mash with a whisk. Line a 12-hole muffin tin with baking paper cases or generously spray with oil. Banana Choc Crumble Muffin RECIPE Dry: 250g flour 200g caster sugar 20g baking powder ½ tsp salt 1 tsp cinnamon Wet: 2 eggs 250ml milk 75ml canola oil 1 tsp vanilla essence 200g ripe banana (approx 2x medium) 100g dark choc chips Crumble: 90g butter, melted 50g rolled oats 50g brown sugar 40g plain flour 1 tsp cinnamon 50g dark choc chips Preheat your oven to 165☌ fan bake.
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