Eggless Banana Muffins with Cinnamon Streusel topping
Easy to make Eggless bakery style banana muffin recipe with nuts and a cinnamon streusel crumb topping. Without Eggs.
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 6 tablespoon unsalted butter
- 1/3 cup light brown sugar
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 cup mashed ripe bananas
- 1/4 cup small-diced cashew-nut
Instructions
- 1
combine the flour, baking powder and cinnamon in a medium mixing bowl and stir well to mix.
- 2
Melt the butter in a small pan.Remove from heat and add the brown sugar to the pan of melted butter and stir well.
- 3
Add the butter mixture to the flour mixture.
- 4
Set aside in the refrigerator for at least 30 minutes while preparing the muffin batter.
- 5
Preheat the oven to 350 degrees F/180 degrees C.
- 6
Line 12 muffin cups with paper liners.
- 7
The dry ingredients – Sift the flour, baking powder, baking soda and salt into the bowl. Add the diced cashew-nuts and stir well.
- 8
The wet ingredients – Combine the sugar,milk, vanilla, and mashed bananas. Add the melted butter and blend.
- 9
Add the wet ingredients to the dry ingredients. Scrape the bowl and blend well. Don’t over-mix.
- 10
Spoon the batter into the paper liners, filling each one to the top.
- 11
Top each muffin with the crumb topping. Approximately 2 tablespoon each for a muffin.
- 12
Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.
- 13
Cool slightly, remove from the pan, and serve.