You can’t beat the smell of freshly baked muffins in the morning. Well, lucky me because that’s exactly what I woke up to last weekend. As some of you know, I’ve been dealing with some health issues recently; one of which being a possible food-related allergy. I’ve been following an elimination diet of sorts, and the last few weeks I’ve been without gluten (this makes my daily Cheeseboard addiction a bit more difficult). So naturally, when I first smelled those muffins, I just figured I’d have to skip them this time around. As it turns out, Audrey adapted her baking regimen to meet my dietary restrictions! And I’m so happy she did because these muffins are BANANAS . . . quite literally!! Oh, and I lied – the only thing better than the smell of freshly baked muffins in the morning is actually eating warm, chocolatey, freshly baked muffins along with a strong cup of black coffee.
INGREDIENTS
- 4 tbsp butter
- 4 eggs (large)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 tsp vanilla extract
- 2 bananas (I used frozen/thawed)
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1/2 cup chocolate chips
Streusel Topping
- 3 tbsp almond flour
- 3 tbsp oat flour
- 1 tbsp granulated sugar
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- pinch salt
- 2 tbsp butter
INSTRUCTIONS
- Heat oven to 350° F.
- Start by making the streusel topping - combine all the dry ingredients for the streusel topping in a small bowl. Cut 2 tablespoons of butter into 1/4-inch pieces, and use a fork to incorporate into the dry ingredients until evenly mixed and crumbly. Set aside.
- Brown the butter by melting in a light colored pan over medium heat, swirling constantly until it smells nutty and lightly brown. Pour into small bowl to cool and set aside.
- Peel the bananas. If using frozen/thawed, place the bananas in a fine mesh strainer over a bowl and mash with a fork to remove any excess moisture (throwing the liquid away). If using fresh bananas, make sure they are very ripe. Peel and warm in a microwave for a minute or so until soft, then strain the liquid out using the same method described for the frozen bananas. Set the bananas aside.
- Beat the eggs until light and frothy. Beat in both brown and granulated sugars, then add the vanilla extract.
- Stir in the bananas, making sure to break up any large pieces, then add the cooled brown butter. Whisk until combined.
- In a separate medium bowl, whisk together the dry ingredients: almond flour, oat flour, baking soda, cinnamon, and salt. Stir the dry ingredients into the wet ingredients, then add the chocolate chips.
- Pour the batter into muffin tins lined with liners, about 3/4 full (~1/4 cup of batter). Sprinkle the streusel topping evenly over the muffins. Bake for 12-15 minutes or until a cake tester comes out with only a few crumbs. Be sure to not to over bake. Remove the muffins from the tin and place on a rack to cool.
(images by HonestlyYUM. Vintage French Canning Jars from Elsie Green)
If I show up tomorrow morning, will these muffins be ready for me?? Pretty please, Audrey???
okkkk I seriously pinned every single image. Gorgeous collection!! And obviously I have to make these asap- LOVE that they are GF!! -CK
Pairing almond and oat flours together in baked goods is one of my favorite combinations – so satisfying! These muffins look perfect. I know getting to the bottom of a possible food allergy is frustrating, but I’m sure these beautiful muffins help!
These look so good! I would devour these GF muffins in a heartbeat – cooking with almond flour is one of my favorites.
That must be quite a transition! Thank goodness for these muffins! I have 4 bananas on my counter that need to be made into something… and I am thinking that chocolate would surely be an excellent flavor partner!
Goodness me, I could easily see myself devouring a pan of these on any weekend morning. Then again, why limit myself to just a weekend? Or a morning for that matter?? The photography is as always, spot on beautiful.
Wow, what gorgeous gorgeous photos Todd! Also, best of luck with the possible food allergy – it’s not fun and the sooner you know the better, right??? Looks like the gluten-free delicious treats are not far from reach anyhow :).
I love anything with bananas- and these sound especially delicious!!
xo
Phyllis
http://desgeulasse.com/
Fun fact: muffins with streusel topping are my favorite. Absolute FAVORITE.