Method
Step 1:
Preheat oven to 180°C (160°C fan, gas mark 4)
Step 2:
To make the crumb topping, combine the flour, oats, walnuts, softened butter, and Truvía in a medium bowl. Stir together until crumb consistency and set aside.
Step 3:
To make the muffins, mash bananas and place in a separate bowl along with salt, baking powder, baking soda, egg, butter, Truvía® Baking Blend, and flour. Use hand mixer to combine until thickened.
Step 4:
Spoon muffin batter into liners and add crumb topping.
Step 5:
Bake for 25 minutes. Enjoy!
Ingredients
For the Muffins
- 2 Large mashed bananas
- 0.25 tsp Unsalted butter (melted)
- 0.25 tsp Salt
- 0.5 tsp Baking powder
- 0.5 tsp Baking soda
- 1 Free range medium egg
- 1 tbsp Truvia calorie free sweetener
- 125g Allinson's plain white flour
For the Crumb Topping
- 2 tbsp Allinson's plain white flour
- 2 tbsp Porridge oats
- 130g Chopped walnuts
- 3 tbsp Unsalted butter (softened)
- 1 tbsp Truvia calorie free sweetener
- 2 tbsp Allinson's plain white flour
Utensils
- Muffin cases
Recipe Reviews
Nice simple recipe. I made half batch of these without the crumb topping and added a few blueberries and chocolate chunks. I also used a little under a tbsp of golden caster sugar instead of truvia, plenty sweet enough with the fruit and chocolate.
Would like to know how much sugar would be needed to replace the Truvia sweetener?
Ingredients
For the Muffins
- 2 Large mashed bananas
- 0.25 tsp Unsalted butter (melted)
- 0.25 tsp Salt
- 0.5 tsp Baking powder
- 0.5 tsp Baking soda
- 1 Free range medium egg
- 1 tbsp Truvia calorie free sweetener
- 125g Allinson's plain white flour
For the Crumb Topping
- 2 tbsp Allinson's plain white flour
- 2 tbsp Porridge oats
- 130g Chopped walnuts
- 3 tbsp Unsalted butter (softened)
- 1 tbsp Truvia calorie free sweetener
- 2 tbsp Allinson's plain white flour
Utensils
- Muffin cases