Tag: overripe bananas

 

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.