Ingredients
Method
- Preheat the oven to 375°F.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and espresso in a large bowl and set aside.
- Mash the bananas thoroughly in a bowl, then mix in the eggs, vanilla extract, olive oil, sugars, and skyr until well combined.
- Gradually add the dry ingredients to the wet ingredients in batches, mixing until a thick batter forms, and set aside.
- Combine the chilled butter and flour for the crumble topping in a small bowl and toss to coat. Add the sugar and oats, then work the butter by hand into a crumb-like texture with pieces no larger than a pencil eraser; refrigerate while preparing the remaining ingredients.
- Whisk all the sugar layer ingredients together in a small bowl.
- Line the cups of a jumbo muffin tin with parchment paper squares; refer to the recipe notes if using a standard-sized tin.
- Fill each cup with a small amount of batter, sprinkle with 1 1/2 teaspoons of the sugar mixture, and add more batter until three-quarters full before topping generously with the crumble.
- Bake at 375°F for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Nutrition
Notes
If you are using a normal sized muffin tin, add only 3/4 tsp of sugar mixture to the center of each muffin, and bake at 375°F for 18-20 minutes. This will make 16 muffins.