Banana Carrot Crumble Top Muffins

Even in the thick of the summer heat, I crave baked goods. I know it’s not right to want a heavy cake or a warm muffin when the temperatures are enough to melt you, but I just can’t help it. Perhaps it’s the fond memories of enjoying my mother’s baked goods as a child. Maybe it’s the smell that fills up the entire house while you wait. Baking is a task I adore, and these banana carrot muffins were so simple and delicious. They hit the spot!

For the muffins:

1/3 C vegetable oil
3/4 C sugar
3 old bananas, mashed
1 teaspoon vanilla
1/3 C milk
1 C carrots, shredded
2 1/2 C flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons ground flax

For the crumble topping:

1/2 C flour
1/2 C oats
1/2 C brown sugar
1/4 C melted butter

First, preheat your oven to 350 degrees and line your muffin tin with baking cups. In the bowl of a stand mixer, combine oil, sugar, mashed bananas, vanilla, and milk until blended. Then, fold in shredded carrots. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and ground flax. On low speed, slowly add the flour mixture to the wet mixture, scraping the sides as necessary. Using an ice cream scoop, ladle the muffin mix into the baking cups, filling them about 3/4 full.

In a small bowl, combine flour, oats, and brown sugar for the crumb topping. Pour melted butter over the top and use a fork to mix together. (It should form little pea-sized bits.) Use a spoon to sprinkle the tops of the muffins with the crumble. Bake for 18-20 minutes, or until the muffins are cooked through and the crumb topping is nicely browned.

Yield: 20 muffins.

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