Cinnamon Churro Crunch banana muffins

25 mins
Serves 12
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Directions

  1. 1Put all the bananas in the blender with neutral oil, brown sugar, sour cream, and vanilla bean paste.
  2. 2Put all the bananas in the blender with neutral oil, brown sugar, sour cream, and vanilla bean paste.
  3. 3Put all the bananas in the blender with neutral oil, brown sugar, sour cream, and vanilla bean paste.
  4. 4Blend until incorporated, but do not overdo it.
  5. 5Blend until incorporated, but do not overdo it.
  6. 6Blend until incorporated, but do not overdo it.
  7. 7Pour the blended mixture into the dry ingredients and mix by hand.
  8. 8Pour the blended mixture into the dry ingredients and mix by hand.
  9. 9Pour the blended mixture into the dry ingredients and mix by hand.
  10. 10Divide the batter into 12 muffin tins.
  11. 11Divide the batter into 12 muffin tins.
  12. 12Divide the batter into 12 muffin tins.
  13. 13Prepare the churro streusel by mixing the dry ingredients and rubbing in cold butter with your fingers.
  14. 14Prepare the churro streusel by mixing the dry ingredients and rubbing in cold butter with your fingers.
  15. 15Prepare the churro streusel by mixing the dry ingredients and rubbing in cold butter with your fingers.
  16. 16Put the churro streusel on top of the muffins.
  17. 17Put the churro streusel on top of the muffins.
  18. 18Put the churro streusel on top of the muffins.
  19. 19Bake at 375° for 5 minutes.
  20. 20Bake at 375° for 5 minutes.
  21. 21Bake at 375° for 5 minutes.
  22. 22Then bake at 350° for another 18 to 20 minutes.
  23. 23Then bake at 350° for another 18 to 20 minutes.
  24. 24Then bake at 350° for another 18 to 20 minutes.
  25. 25Sprinkle with extra cinnamon sugar at the end.
  26. 26Sprinkle with extra cinnamon sugar at the end.
  27. 27Sprinkle with extra cinnamon sugar at the end.

Ingredients

  • 2 ripe bananas
  • 2 ripe bananas
  • 2 ripe bananas
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 165 g brown sugar
  • 165 g brown sugar
  • 165 g brown sugar
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 120 g neutral oil
  • 120 g neutral oil
  • 120 g neutral oil
  • 60 g sour cream
  • 60 g sour cream
  • 60 g sour cream
  • 190 g all-purpose flour
  • 190 g all-purpose flour
  • 190 g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.25 tsp Ocean (salt)
  • 0.25 tsp Ocean (salt)
  • 0.25 tsp Ocean (salt)
  • 1 Tbsp cinnamon
  • 1 Tbsp cinnamon
  • 1 Tbsp cinnamon
  • 60 g flour
  • 60 g flour
  • 60 g flour
  • 60 g brown sugar
  • 60 g brown sugar
  • 60 g brown sugar
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 pinch Pinch of ocean
  • 1 pinch Pinch of ocean
  • 1 pinch Pinch of ocean
  • 45 g cold, cubed butter
  • 45 g cold, cubed butter
  • 45 g cold, cubed butter
  • sweetened condensed milk
  • sweetened condensed milk
  • sweetened condensed milk
  • cinnamon sugar
  • cinnamon sugar
  • cinnamon sugar

Equipment

blendermuffin tins

Tips

  • To check if a banana is ripe, pinch the ends to hear the gas come out.
  • Do not overmix the wet ingredients in the blender.
  • For the streusel, rub cold butter into the dry ingredients with your fingers.
  • Sprinkle with extra cinnamon sugar at the end.