Eggless Banana Crumb Muffins

There were a few over-ripe bananas on the kitchen counter waiting to be used and since no one was going to eat them, I decided to bake banana muffins. Unfortunately, the heat we’ve been experiencing here didn’t motivate me to bake yesterday. So, the first thing I did today morning on entering the kitchen was to make preparations to bake. My son woke up, walked into the kitchen which was filled with a wonderful aroma of baking and said, “Amma, what are you making for breakfast? The house is smelling so nice.” He sure had a sweet cute-cooking surprise for breakfast.:)
Eggless Banana Crumb Muffins Recipe

Ingredients:

4 very ripe large bananas, mashed
1 cup all purpose flour (maida)
1/2 cup whole wheat flour (atta)
1/3 cup unsalted butter, melted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon pwd
1/2 cup brown sugar
1/4 cup white sugar
2 tbsps yogurt
1 tsp vanilla essence
1/2 cup chocolate chips (optional)

For crumb:
1 1/2 tbsp brown sugar (I used demarara sugar)
1 tbsp all purpose flour
1/2 tbsp butter

1 Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.
2 In a large bowl combine the flours, sugars, baking powd, baking soda, cinnamon pwd, salt and chocolate chips. Use a whisk to combine. Set aside.
3 In another bowl combine the mashed bananas, yogurt, butter and vanilla. With a wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick. Do not over mix the batter.
4 Prepare crumb by combining together the brown sugar, flour and butter. Keep aside.
5 Spoon the batter into the prepared muffin liners half way through and sprinkle some crumble on top of each muffin. Bake for about 22-25 minutes or until a toothpick inserted in the center comes out clean.
6 Place on a wire rack to cool and remove muffins from pan. Serve warm or at room temperature.