Banana and apple crumble muffins

Banana and apple crumble muffins

Bake Cherie’s Denham‘s simple apple and banana muffins, complete with a delicious crumble topping. The perfect breakfast.

Banana and apple crumble muffins

More ripe bananas to use up? Try our classic banana bread recipe.

  • Serves icon Makes 12
  • Time icon 20-22 mins

Bake Cherie’s Denham‘s simple apple and banana muffins, complete with a delicious crumble topping. The perfect breakfast.

More ripe bananas to use up? Try our classic banana bread recipe.

Nutrition: per serving

Calories
230kcals
Fat
7.5g (1.4g saturated)
Protein
4.2g
Carbohydrates
35.7g (18.8g sugars)
Fibre
1.6g
Salt
0.4g

Ingredients

  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 55g porridge oats
  • 170g soft light brown sugar
  • 1 medium free-range egg
  • 2 tsp vanilla extract
  • 300ml buttermilk
  • 55ml olive or vegetable oil
  • 110g coarsely grated apple
  • 1 banana, mashed

For the crumble

  • 15g plain flour
  • 15g porridge oats
  • 15g soft light brown sugar
  • 2 tsp blanched hazelnuts
  • 15g unsalted butter

Specialist kit

  • 12-hole muffin tin
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Method

  1. Heat the oven to 170°C fan/gas 5. Line the muffin tin with 12 cases. Whizz all the ingredients for the crumble together in a food processor until they clump together when squeezed, then set aside.
  2. Sift the flour, baking powder and bicarbonate of soda into a mixing bowl, then add the oats and sugar, whisking to combine. In a separate bowl, lightly whisk the egg, vanilla, buttermilk and oil. Pour the wet mixture into the flour mixture and stir gently with the whisk, just to combine (don’t overmix). Fold in the apple and banana.
  3. Divide the mixture between the cases (I use an ice cream scoop to make sure they’re all equal). Use your fingers to squeeze the crumble mixture together into clumps and scatter over the muffins.
  4. Bake the muffins on the middle shelf of your oven for 20-22 minutes until a skewer inserted into the centre comes out clean. Serve warm or cold with yogurt and fresh fruit (if you like).

Nutrition

Calories
230kcals
Fat
7.5g (1.4g saturated)
Protein
4.2g
Carbohydrates
35.7g (18.8g sugars)
Fibre
1.6g
Salt
0.4g

delicious. tips

  1. Cherie’s tips: “If they’re in season, some blueberries nestled into the muffin batter before baking add colour and extra sweetness.”

    “I use tulip muffin cases, which are easy to make using 16cm squares of baking paper, but you can also buy them online. Don’t use cupcake cases as they aren’t big enough.”

Buy ingredients online

Recipe By

Cherie Denham

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