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Sponsored: Banana bread muffins
Serves: 12
Prep time: 20Total time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Banana bread muffins
Irresistible banana muffins with a crunchy pistachio crumble topping
Serves: 12
Prep time: 20Total time:
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Ingredients
- 85g butter
- 125ml milk
- 225g plain flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 125g Truvia for Baking Brown sugar alternative
- 3 ripe medium bananas
- 1 medium egg
- 1 tsp Nielsen-Massey Vanilla Extract
For the streusel topping
- 25g butter, diced
- 40g plain flour
- 2 tbsp Truvia for Baking Brown sugar alternative
- 25g pistachios, finely chopped
- ½ tsp ground cinnamon
Step by step
-
Melt the butter in a small pan; remove from the heat, then add the milk and set aside to cool. Preheat the oven to 200°C, fan 180°C, gas 6 and line a muffin tin with 12 cases.
-
For the topping, rub the butter into the flour until
crumb-like. Stir in the Truvia, nuts and cinnamon. -
For the muffins, sift the flour, cinnamon, baking
powder, bicarb and a pinch of salt into a large
bowl, then stir in the Truvia. -
Mash the bananas with the egg and vanilla, then add to the dry ingredients with the buttery milk. Fold together until just combined; don’t overmix.
-
Divide between the cases, then spoon the streusel on top. Bake for 18-20 minutes until risen and springy. Cool on a wire rack for at least 15 minutes. Keep for 5 days in an airtight container or freeze.