Banana Crunch n’ Cricket Muffins

servings
4 servings
prep time
15 minutes
cook time
30 minutes
Scoop in a bowl of fine cricket flour.

Close-up view of cricket flour in a bowl with a metal scoop, used as a key ingredient in Banana Crunch n’ Cricket Muffins. Stock photo.

Courtesy of Little Herds

Ingredients

For the batter

  • •187 grams (1½ cups) cricket flour (cricket powder combined with all purpose flour)
  • •5 ml (1 teaspoon) baking soda
  • •5 ml (1 teaspoon) baking powder
  • •2.5 ml (½ teaspoon) nutmeg
  • •2.5 ml (½ teaspoon) cinnamon
  • •2.5 ml (½ teaspoon) salt
  • •3 bananas, slightly over-ripe and mashed
  • •100 grams (½ cup) white sugar
  • •55 grams (¼ cup) packed light brown sugar
  • •5 ml (1 teaspoon) Madagascar vanilla
  • •1 egg, lightly beaten
  • •75 grams (⅓ cup) butter, melted
  • •73 grams (⅓ cup) light brown sugar
  • •30 ml (2 tablespoons) all-purpose flour
  • •1.25 ml (¼ teaspoon) ground cinnamon
  • •15 ml (1 tablespoon) butter
  • •61 grams (½ cup) finely chopped crickets, walnuts or pecans (optional)

For the crumble topping

  • •73 grams (⅓ cup) light brown sugar
  • •30 ml (2 tablespoons) all-purpose flour
  • •1.25 ml (¼ teaspoon) ground cinnamon
  • •15 ml (1 tablespoon) butter
  • •61 grams (½ cup) finely chopped crickets, walnuts or pecans (optional)

Preparation

  1. For the batter: Preheat oven to 177o C (350oF). Lightly grease a muffin pan, or line with muffin cups.

  2. In large bowl, mix cricket flour, baking soda, baking powder, nutmeg, cinnamon and salt; set aside.

  3. In another bowl, beat together bananas, sugar, light brown sugar, vanilla, egg and melted butter. Mix banana mixture into flour mixture until combined. Pour batter into muffin pan or cups.

  4. For the crumble topping: In a small bowl, mix together brown sugar, flour and cinnamon. Mix in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Top with crickets or nuts if desired.

  5. Bake until a toothpick inserted into center of a muffin comes out clean, 18 to 22 minutes.

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breadbreakfast & brunchgluten-free

About the author

RNA, as he is called by friends and family, graduated from the University of North Texas with a focus on international studies. After interning with both large and small nonprofits, he worked as a bartender, promotions coordinator, and in multimedia marketing and advertising. He never imagined he would be advocating edible insects, and convincing the public to eat bugs for a better tomorrow.

Courtesy photo

Robert Nathan Allen

Robert Nathan Allen

Richard Nathan Allen graduated from the University of North Texas with a focus on international studies. He now works to convince the public to eat bugs for a better tomorrow.

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