Oat crumble topped muffins
The idea of a crumble to top a muffin stems from the fact that I love a crumble and my kids hate the stickiness of the base fruit in the crumble. So here we are with a win win situation. Crumble sweet top, muffins.. for valentines day…yohoooo
Three small over ripe bananas
Two small eggs
Three fourth cup milk
Half cup brown sugar
One cup whole wheat flour
One tsp baking powder
One tsp baking soda
1/2 tsp salt
A pinch of cinnamon powder
Half tsp ground dry ginger powder
Hand ful of raisins
For the crumble
One tbsp of roasted rolled oats
One tbsp of brown sugar
Half tsp cinnamon powder
One tsp butter
Preheat the oven to 180degrees for 10minutes. Prepare the muffin tin by spraying and lining with muffin cups.
Toss in all the ingredients for the crumble in a bowl and rub with your fingers till it well coats with the butter. Set aside.
In another mixing bowl, add the eggs and banana. Mash the banana well and whisk well. Firstly, add in the milk and mix it well. Then add sugar,and whisk again till frothy.
Finally add in the dry ingredients; whole wheat flour, salt, cinnamon powder, dry ginger powder, baking soda and baking powder as per the measurement. Mix in gently, without much heavy whisking so as to not lose the air incorporated while whisking the wet mixture.
Fold in the raisins.
Use an ice cream scooper and scoop out the batter into the muffin cups, already prepared.
Top the muffin batter with the crumble mixture. Approximately needs one and a half tsp each.
Bake at 175 or equivalent for 10 minutes. Check with a skewer/toothpick, to see if comes out clean.
Cook on a wire rack. Enjoy the deliciousness…