Banana muffins with cinnamon crumble stuffed with nuts and chocolate

These banana muffins have a crunchy cinnamon crumble and are filled with chocolate and nuts that makes them doubly irresistible.

The best thing is that they are so easy to prepare that by not doing, you do not need an electric mixer and by hand they are spectacular as they are.

They freeze very well so you can make them all, freeze them in a frozen bag and thaw them as you want to take one. I hope you like them as much as you've liked around here.

Ingredients

Wet ingredients

360 g very ripe bananas (about 3 peeled bananas)
190 g brown sugar* (substitutions in note below)
125 g milk* (substitutions note below)
125 g sunflower oil* (substitutions in note below)
1 tablespoon apple cider or white vinegar
1 teaspoon of vanilla extract

Dry ingredients

375 g wheat flour* (substitutions in note below)
60 g chopped nuts or pecans or chocolate chips or both
3 teaspoons ground cinnamon
3 teaspoons baking powder
1/2 teaspoon of baking soda
A pinch of salt

For the crumble

100g flour
100 g brown sugar
1 pinch of salt
130 g diced butter (or margarine)
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon

Directions

Preheat the oven to 180°C and put the paper cupcake capsules in a muffin pan. Reserve.

Put the skinless bananas in a large bowl and crush them until you get a thick paste (I like banana stumbles so I don't crush them too much).

Add the sugar and the rest of the wet ingredients and mix until they are well combined.

Add all the dry ingredients and mix until there is no trace of the flour.

With a spoon to make ice cream scoops fill the paper capsules without filling completely (leaving a finger unfilled).

To do the crumble, you have Here are the instructions with the video. In a large bowl mix the flour with sugar and salt. Add the vanilla and butter and with your fingertips mix until you get a fat sand

Generously sprinkle crumbs over muffins.

Bake about 25 minutes or until when inserting a toothpick it comes out almost clean.

Let the muffins cool in the mold for 15 minutes and then let them cool completely on a rack.

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