Secret Vegan Banana Streusel Muffins

Secret Vegan Banana Streusel Muffins

Can you keep a secret? Because I sure can’t (hence this post). I want to share the most amazing culinary revelation in the history of baking with bananas. It’s really quite simple.

You take some yellow bananas and you bake them inside their peels until they turn black. Why would you do this? It’s about concentrating the flavors and caramelizing the sugars that naturally occur in the bananas. The result is the most intensely banana flavored muffin.

As if that wasn’t enough, they get topped with streusel made with coconut oil for a soft crumbly texture. These muffins happen to be vegan, low glycemic, and contain whole wheat pastry flour.

I know you will love these banana streusel muffins as much as everyone who’s tried them. Let me know what you think in the comments below and feel free to connect on instagram or pinterest.

 

 

My treat to my students at the Natural Gourmet Institute.

Secret Vegan Banana Streusel Muffins

Yield: 10 to 12 muffins

Ingredients

  • 4 medium ripe bananas
  • 2 flax eggs (2 tablespoon ground flax meal and 5 tablespoons warm water)
  • Heaping ½ cup coconut sugar
  • 2 teaspoons baking soda
  • ½ teaspoon sea salt
  • ¼ cup refined coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole wheat pastry flour
  • ½ cup rolled oats (the flat kind)

Ingredients

  • ¼ cup coconut sugar
  • 5 tablespoons unbleached all purpose flour
  • 2 tablespoons refined coconut oil

Directions

  1. Preheat oven to 375°F and prepare a muffin tin with muffin cups (will make up to 12 muffins). Line a baking tray with 4 yellow bananas and bake bananas in the peel for 8 minutes or until the peels turn black.
  2. In a large mixing bowl, prepare the flax egg, whisking to form a gel. Allow enzymes to go to work while you make the streusel.
  3. In a separate bowl, add streusel ingredients and mash with a pastry cutter until the mixture appears crumbly like wet sand. Set aside.
  4. Carefully remove the bananas from the peels and add to the flax gel. Mash with a potato masher.
  5. Add coconut sugar, baking soda, and salt. Mix to combine.
  6. Add melted coconut oil (refined will not impart a coconut flavor) and vanilla. Stir to combine.
  7. Add flour and oats and fold with a spatula until just combined. Don’t over-mix or the muffins will be “tough.”
  8. Divide batter evenly among 10 to 12 muffin liners leaving just enough room for streusel. Generously sprinkle the streusel mixture over the top of each muffin.
  9. Bake for 17 minutes until the tops are golden brown and the tops have a nice dome. Let cool for 20 minutes and serve warm. Store in a sealed container at room temperature for a few days or freeze for longer storage.

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