Anyone else constantly have a stack of rotting bananas on their counters?
My favorite way to use bananas past their prime is to make banana bread. But the other week I wanted to make something different…MUFFINS.
I found this recipe from Minimalist Baker and they came out SO GOOD. I’ve been eating them as dessert after dinner. Thinking back, I should have added chocolate chips to them!
Below is the recipe with the switches I made. If you would like to view the original recipe, click here.
- 2 Chia Eggs (2 tablespoons of chia seeds, mixed with 5 tablespoons of water)
- 4 medium ripe bananas
- heaping 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1.5 cups Whole Wheat Flour
- 1/2 cup rolled oats
- optional: 1/4 cup walnuts, chopped
- 1/4 cup raw sugar
- 5 Tbsp unbleached all-purpose flour
- 2 Tbsp vegan butter (such as Earth Balance)
- Preheat oven to 375 degrees F and lightly grease a standard size muffin tin with coconut oil.
- Prepare chia egg in a large mixing bowl. Let set for 5 minutes.
- Add banana and mash, leaving just a bit of texture.
- Add coconut sugar, baking soda, salt and whisk for one minute.
- Stir in vanilla, melted coconut oil and mix.
- Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
- Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full.
- Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel.
- Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.