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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.