Eggless Banana Muffins with Cinnamon Streusel topping
Method
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1. combine the flour, baking powder and cinnamon in a medium mixing bowl and stir well to mix.
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2. Melt the butter in a small pan.Remove from heat and add the brown sugar to the pan of melted butter and stir well.
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3. Add the butter mixture to the flour mixture.
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4. Set aside in the refrigerator for at least 30 minutes while preparing the muffin batter.
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5. Preheat the oven to 350 degrees F/180 degrees C.
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6. Line 12 muffin cups with paper liners.
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7. The dry ingredients – Sift the flour, baking powder, baking soda and salt into the bowl. Add the diced cashew-nuts and stir well.
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8. The wet ingredients – Combine the sugar,milk, vanilla, and mashed bananas. Add the melted butter and blend.
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9. Add the wet ingredients to the dry ingredients. Scrape the bowl and blend well. Don’t over-mix.
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10. Spoon the batter into the paper liners, filling each one to the top.
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11. Top each muffin with the crumb topping. Approximately 2 tablespoon each for a muffin.
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12. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.
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13. Cool slightly, remove from the pan, and serve.