Banana Cinnachip Crumble Topped Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/4 cup flour
• 1 1/2 tablespoons margarine
• 1 1/2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1 cup flaked banana cereal (i used target brand archer farms)
• 1 cup mashed banana
• 1/2 cup unsweetened applesauce
• 1/4 cup oil
• 1/2 cup cinnamon baking chips
• 1/2 teaspoon vanilla
• 3/4 cup whole wheat pastry flour
• 3/4 cup unbleached all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 tablespoons banana yogurt, to taste

Recipe

• 1 preheat oven to 400 degrees f.
• 2 spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
• 3 make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
• 4 in a large bowl, mix together the cereal, banana puree and applesauce, if your banana puree is short some, top off with some banana yogurt.
• 5 set aside for 5 minutes, or until cereal is softened.
• 6 once cereal is soft, add the oil, cinnamon chips and the vanilla.
• 7 stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
• 8 add the flour mixture to the banana mixture, stirring until combined, you will need to add the banana yogurt to make it not such a stiff dough, you may need up to 1/4 cup.
• 9 divide the mixture to muffin cups evenly.
• 10 sprinkle the muffins evenly with the topping.
• 11 bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
• 12 place on cooling rack, cover with a tea towel for 5 minutes.
• 13 after the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
• 14 cool completely, place in tupperware lined with a paper towel.
• 15 freeze after 1-2 days, wrapped in plastic wrap.