May 14, 2015

Banana Bread Muffins with Macadamia Crumble

I’ve been on a banana bread craze lately.

I want anything and everything to do with it, and I could honestly eat it for breakfast, lunch, and dinner. Not much beats the sexy smell of banana bread baking in the oven, slowly taking over the whole house, it’s intoxicating!

I have a recipe for an incredible gluten free + paleo banana bread on the blog already, but this time I wanted banana bread muffins so I could easily grab one and bring with me to work. I also wanted a vegan option that was moist and amazing, and this fit the bill perfectly!

I am beyond happy with how these turned out, as they’re so sooo delicious!

Mmmnmm soft and fluffy muffin, with a beautiful crunch from the crumble. It’s not overly sweet, with just enough from the bananas, which means it definitley works as an easy breakfast. Pop in the oven for a few minutes, and devour. Job done!

Since it’s also gluten free, you get an amazing nuttiness from the almond and buckwheat flours, and the spices go so perfectly with the sweet and delicate banana.

That is another reason I love to play with gluten free flours. Unlike plain white flour, they actually contribute taste and texture, even though you do have to play with them for a bit to see what works and what doesn’t. In my opinion, this definitely works! It’s not at all gritty, nor does it crumble as soon as you pick it up.

Since I’ve been trying to decrease my unnecessary sugar consumption – it’s so hard! – I haven’t added any extra sweetness except from the bananas. If you want it sweeter though, then please add some maple syrup or coconut nectar, or even dates.

I want you to love this as much as I do, and if sweeter is your thing, then go for it!

Also, I kept mine in the fridge, and fridges do tend to dry out baked goods after a while.

If you can, quickly heat it up in the oven for a few minutes. If not, it’ll still taste great but won’t be as moist as it was before. You can also spread some almond butter on it if you can’t be bothered to pop it in the oven!

Banana Bread Muffins with Macadamia Crumble

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

These delicious and fluffy banana bread muffins are naturally sweetened and subtly spiced with cinnamon, ginger, and nutmeg. The macadamia crumble adds the perfect crunch and just makes this muffin the perfect option, be it a snack for an easy breakfast!

Author: Teffy Perk

Recipe type: Gluten Free, Vegan Option, Healthy

Serves: 12 muffins

Ingredients

Muffin

100g buckwheat flour
2 tablespoons arrowroot powder
½ teaspoon baking soda
85g ground almonds
80g oat flour
¼ teaspoon pink Himalayan or sea salt
3 eggs or 3 tablespoons chia seeds + 9 tablespoons water, mixed and set for 10 minutes
400g (about 3) bananas, mashed (weight without the skin!)
60ml coconut oil
1 tablespoon freshly squeezed lemon juice (about half a lemon)
1 teaspoon vanilla powder
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg

Crumble

3 tablespoons raw macadamias
2 tablespoons rolled oats
2 tablespoons coconut oil
½ tablespoon coconut sugar

Instructions

Start by pre-heating your oven to 185ºC/375ºF and lightly greasing a 12-hole muffin tin with coconut oil.
Sift your buckwheat flour, arrowroot powder, and baking soda into a large bowl with the ground almonds, oat flour, and salt.
In a separate bowl, whisk your eggs or chia seeds gel and add your mashed bananas, coconut oil, lemon juice, vanilla, and spices. Make sure it’s all mixed and not clumpy!
Slowly add your wet mixture into the bowl with the flours and use a wooden spoon to gently fold everything together, then evenly divide the mixture into the greased muffin tins.
Make your macadamia crumble by adding your macadamias to a food processor and pulsing just until they’re broken down into pieces. Mix the macadamia together with the remaining crumble ingredients and add about 1 teaspoon to the tops of each muffin.
Bake in the oven for about 15-20 minutes, and try to wait patiently as your house starts to smell like baked banana heaven!
Let cool before removing from the muffin tin, and I love having mine slightly warm from the oven. Yum yum!

Notes

FLOURS - I grind most of my flours at home, using my spice grinder or food processor. This means they’re usually cheaper than buying pre-ground flours! You can buy them pre-ground though, and when I want something with a finer grain, then pre-ground works perfectly.

SWEETEN - I didn’t add any extra sweetener to the muffins themselves as the bananas are already quite sweet. However, if you want a sweeter muffin add 1-2 tablespoons maple syrup or coconut sugar to the mix.