Ingredients

For the muffins

100 g (½ cup) Flavorless oil

50 g (½ cup) Brown sugar

100 g (½ cup) White sugar

2 Eggs

2 Ripe bananas

125 g (½ cup) Unsweetened plain yogurt or sour cream

190 g (1½ cups) All purpose flour

1 tsp Baking soda

½ tsp Salt

1 tsp Vanilla extract (optional)

For the crumble Topping

60 g (½ stick) Butter

90 g (¾ cup) All purpose flour

20 g (2 tbsp) Sugar

Good pinch of salt

Method

For the muffins

In a large bowl, mash the bananas.

Add the oil, eggs, yogurt and vanilla extract.

Add the brown and white sugar, and mix.

Add the flour, salt, baking soda, and mix until combined.

Pour the batter into muffin liners and add the crumble topping.

Bake muffins in a preheated oven at 200°C (400°F) for 10 minutes. After 10 minutes lower the temperature to 180°C (350°F) and continue baking for another 10 minutes.

Allow to cool completely.

For the crumble topping

Cut the butter into the flour, sugar and salt, until the crumble topping forms.

Tips

Store the muffins in an air tight container.