Cinnamon Churro Crunch banana muffins
Directions
- 1Put all the bananas in the blender with neutral oil, brown sugar, sour cream, and vanilla bean paste.
- 2Blend until incorporated, but do not overdo it.
- 3Pour the blended mixture into the dry ingredients and mix by hand.
- 4Divide the batter into 12 muffin tins.
- 5Prepare the churro streusel by mixing the dry ingredients and rubbing in cold butter with your fingers.
- 6Put the churro streusel on top of the muffins.
- 7Bake at 375° for 5 minutes.
- 8Then bake at 350° for another 18 to 20 minutes.
- 9Sprinkle with extra cinnamon sugar at the end.
Ingredients
- 2 ripe bananas
- 2 eggs
- 165 g brown sugar
- 1 tsp vanilla
- 120 g neutral oil
- 60 g sour cream
- 190 g all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp Ocean (salt)
- 1 Tbsp cinnamon
- 60 g flour
- 60 g brown sugar
- 1 tsp cinnamon
- 1 pinch Pinch of ocean
- 45 g cold, cubed butter
- sweetened condensed milk
- 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.
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