Bakery Style Banana Nut Muffins by She’s Not Cookin adapted by Still A Chick Lit
INGREDIENTS
1 and ½ cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)
1 tsp. baking soda
1 tsp. baking powder
⅛ tsp. cinnamon
½ tsp. salt
3 ripe bananas, mashed
½ cup granulated sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed finely)
¼ cup light or dark brown sugar (Splenda brown sugar substitute, Splenda brown sugar substitute, or organic brown sugar)
1 egg, lightly beaten ( 3 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, vegan egg replacer=1 egg, liquid mung bean egg replacer=1 egg)
⅓ cup melted unsalted butter, cooled (unsalted vegan butter)
½ cup chopped walnuts (or pecans)
Streusel Topping
⅓ cup brown sugar (Splenda brown sugar substitute, Splenda brown sugar substitute, or organic brown sugar)
2 tbsp. all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)
⅛ tsp. cinnamon
1 tbsp. cold unsalted butter (unsalted vegan butter)
½ cup chopped walnuts (or pecans)
Pinch salt
INSTRUCTIONS
Preheat oven to 425°F. Grease 6 jumbo muffin tins. (or use paper cups)
Melt the butter and set it aside to cool.
In a large mixing bowl, combine all-purpose flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, combine mashed bananas, granulated sugar, brown sugar, beaten egg, and melted butter.
Add banana mixture to dry ingredients and stir just to combine. Do not over-mix.
Divide batter evenly into six jumbo muffin tins.
Streusel topping: In a small bowl, combine brown sugar, all-purpose flour, cinnamon, salt, and butter. Cut in with a pastry blender or with clean hands until the mixture is crumbly.
Add in walnuts and mix well to combine.
Sprinkle generously on top of the muffins.
Bake in 425°F oven for 5 minutes. Reduce heat to 350°F and bake for another 20-25 minutes. Test with a toothpick or cake tester. It should come out clean when inserted in the center of the muffin.
Remove from muffin tins and cool on wire racks.
NOTES
Storage: Cool muffins and store them in a covered airtight container at room temperature for up to three days. Alternatively, you can store cooled muffins in the refrigerator for up to one week.
Freezing: To freeze muffins for up to two months, place cooled muffins in a Ziplock bag or freezer-safe container.