Banana Raspberry Streusel Muffins (small batch)

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These super moist, super soft banana raspberry streusel muffins will be a staple in your house soon enough! And with this recipe being small batch, it's the perfect amount to have on hand all the time.

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What equipment do I need to make Banana Raspberry Streusel Muffins

• Muffin tray

• Muffin liners

• Mixing spoons

• Bowls

• Oven

• Stand mixer

• Scale

• Masher

• Palette knife

What ingredients do I need to make Banana Raspberry Streusel Muffins

• Egg

• Caster sugar

• Olive oil

• Plain flour

• Baking soda/bi-carb

• Ripe bananas

• Frozen raspberries

• Greek yoghurt

• Vanilla extract

• Icing sugar

Some tips and tricks before you get started

• Have all your ingredients weighed out and ready to go. This makes the process a lot smoother.

• Use super super ripe bananas, like almost black. This makes the muffins super flavourful, sweet and moist.

• Do not overmix the mixture. Mix until all ingredients are just combined. Otherwise the bread can become tough

• The streusel can be made ahead of time and be stored in the fridge, it just needs to come back to room temperature before using

Substitutions

Olive oil- Any neutral flavoured oil can be used eg. Vegetable oil, canola oil, coconut oil.

Raspberries- Any frozen berry will work in this recipe

Greek yoghurt- Sour cream or coconut yoghurt can be used instead of greek yoghurt. It just needs to be plain and unsweetened.

Storage.

The Banana Raspberry Streusel Muffins will last 3-5 days in an air tight container in the fridge. Or 3 months in the freezer. If they aren't eaten the day of baking, the streusel can become soft and lose its crunchiness.

Banana Raspberry Streusel Muffins

Makes: 8 muffins

Time: 45mins + cooling

Ingredients

1 egg

110g caster sugar

45g olive oil

110g plain flour

1 tsp baking soda/bi-carb

2 medium ripe bananas-mashed

45g plain greek yoghurt

1 tsp vanilla extract

100g frozen raspberries

icing sugar for dusting

Streusel

25g butter-softened

25g plain flour

35g caster sugar

Instructions

1. Preheat oven to 180°C

2. Line a muffin tray with 8 muffin cups

3. To make the streusel, combine the flour, sugar and butter until it resembles sand

4. Sift together the flour and bi-carb

5. Place the eggs and sugar in a bowl and whisk for 2 minutes until it has become more pale.

6. Drizzle in the olive oil and whisk until combined.

7. Add in the mashed bananas, yogurt and vanilla. Whisk until combined

8. Add in the dry ingredients and mix until combined

9. Divide the mixture between the muffin cups. Press roughly 5 raspberries into the muffin mixture.

10. Crumble the streusel on top of the muffins and bake for 30-35 minutes until a skewer comes out clean

11. Once baked, turn out on to a cooling rack, allow to cool.

12. Dust with icing sugar and enjoy