.:: { Kitchen } Banana Wholemeal Muffin ::.

When I saw two overripe bananas on my kitchen counter, I did a little dance inside – because when life gives you banana, you have to make banana muffins! I always adore the fragrant and wonderful aroma of freshly baked banana muffins. To me, it is rich, sweet and overwhelmingly good. It’s totally and utterly irresistible.

This banana muffin especially is extra good – made with wholemeal flour, it’s full of fiber and a healthier option than regular banana muffin made with white flour, the texture is moist and light, yet it’s very fulfilling. To make it even more special, I added some streusel topping on top, leftover from my previous baking experiment. It makes a great accompaniment to morning or afternoon coffee!

Banana Wholemeal Muffin

Banana Wholemeal Muffin
Adapted from Muffin Bible

2 ripe bananas
1 egg
75 gr butter, melted
1/2 tsp baking soda
1/2 cup hot milk
1 1/2 cup wholemeal flour
2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup brown sugar
1/2 cup chocolate chip

Streusel Topping:
50 gr plain flour
45 gr brown sugar
40 cubed butter

1. Make streusel topping: Mix flour and sugar, rub in the butter until it has a crumb-like texture.
2. Mash bananas, add egg, butter and baking soda dissolved in milk.
3. Add remaining ingredients and mix until just combined.
4. Three-quarter fill muffin pans. Sprinkle streusel over muffin.
5. Bake at 200′ C for 15-20 minutes.


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