Blueberry-Banana Muffins With Crumb Topping

These moist and fruity muffins are delicious when served fresh out of the oven. I substitute mixed berries for the blueberries and go for less, if no, vegetable oil.

• Ready In: 40 mins
• Serves: 10-12
• Yields: 12 muffins

Ingredients

• For the Muffins

• 3  bananas
• 1⁄4 cup  vegetable oil (or applesauce)
• 1  cup sugar
• 1  teaspoon salt
• 1  teaspoon baking soda
• 2  cups flour, divided
• 3⁄4 cup blueberries

• For the Crumb Topping

• 1⁄2 cup flour
• 1⁄2 cup brown sugar
• 4  tablespoons  dairy-free margarine (or applesauce)

Directions

1. Preheat oven to 350.
2. In a medium bowl, mash the bananas with oil (or applesauce) and sugar and mix well.
3. In a small bowl, sift salt, baking soda and 2 cups of the flour.
4. Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the berries.
5. Pour the batter into lined muffin pan.
6. In a small bowl, combine the 1/2 cup flour, brown sugar and margarine (or applesauce). Stir until the mixture forms coarse crumbs then sprinkle onto muffins.
7. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.