Chocolate Chip Banana Crumb Muffins
With the addition of chocolate chips and a crumbly streusel topping, these banana muffins are taken to another level. Moist, fluffy and flavourful, these chocolate chip banana crumb muffins make the perfect on-the-go snack.
Servings: 12 muffins
Ingredients
- 3 over-ripe bananas peeled
- 1/3 cup canola oil
- 1 large egg beaten
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
For the steusel topping:
- 2 tbsp melted butter or canola oil
- 1/4 cup quick-cooking oats
- 2 tbsp all-purpose flour
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 400°F and line a muffin tray with paper liners. Set aside.
- In a large bowl, mash the bananas with a fork or whisk. Stir in the oil, beaten egg, and sugar.
- In another bowl, whisk together the flour, baking powder and salt.
- Gently combine the dry ingredients into the wet ingredients, being careful not to overmix your batter. If there's still a few small streaks of flour, that's okay.
- Fold in your chocolate chips.
- Spoon evenly into 12 prepared muffin cups.
- To make the streusel topping: Combine the oats, flour, brown sugar and cinnamon in a small bowl. Pour in the melted butter and use a fork to mix until you have a crumbly mixture. Sprinkle crumb topping evenly over muffins.
- Bake in a preheated oven for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Let rest in pan for 5 minutes before placing muffins on a cooling rack.
Notes
When I have add-ins like chocolate chips in my baking, I like to toss it with a little bit of the flour mixture before adding them to the mix, to help prevent them sinking to the bottom of the batter.
Don't be afraid of leaving some chunky pieces of banana in your mixture--it helps gives your muffins a nice texture.