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Roasted Banana Streusel Muffins

October 7, 2014 · by Ari ·

Ultra soft and tender banana muffins are made with roasted banana and topped with crunchy cinnamon streusel. Healthy, vegan and gluten-free.

Roasted Banana Streusel Muffins

Husband: Are you blogging? Me: Kinda…I was just staring at the screen….I don’t have anything to say…. Husband: That’s a first! (goes to post about it on facebook). Rude.

Roasted Banana Streusel Muffins

Okay, that’s a lie. I have a lot to say, but only on one subject. It’s peak training week, and I only want to talk about running and the NYC Marathon, and how it’s like 3.5 weeks away. But I’m pretty sure the entire world (or at least my immediate world) is a little over my tunnel vision running chats.

Roasted Banana Streusel Muffins

Although, I have to say, I never turn down the opportunity to talk about food. In fact, most of my time spent training (no matter what sport) is spent thinking about food. When Nicole and I were training for our first marathon, we would get through all the long runs by talking about what we were going to eat for dinner afterwards. We would also talk about recipe development, and whenever we got really excited about it, all of the sudden we’d realize our pace was way faster. What can I say? I’m totally motivated by food.

Roasted Banana Streusel Muffins

I made these as a gift for our neighbors. When we went to Tucson this summer for a triathlon, we came back to realize our water was off. I called and gave the water company a few choice words about how we had paid our bill, and I didn’t appreciate having our water turned off. We always turn off the water inside the house (we have a history of leaks…it’s fun…), but this was the outside water. So, as I’m yelling at them, I hear Steve outside talking to our neighbors, and I realize they had turned off our water, not the water company. Whoops.

Roasted Banana Streusel Muffins

Apparently, we had sprung a huge leak OUTSIDE, and after hours of it running into the street, they had come over and turned the water off for us. They were super cool about it, but I insisted on doing at least something to thank them, so I made these muffins. I love banana muffins/bread/cake/etc., and I’ve made a lot of variations, but I wanted to make these special, so I roasted the bananas first, and the deep flavor that comes from roasting them was so amazing. Sweeter, deeper banana flavor, and with the perfect crumb, these are the perfect way to say thank you. To other people, or to yourself. 😉

Print
Roasted Banana Streusel Muffins

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 1 dozen

Serving Size: 1 muffin

Roasted Banana Streusel Muffins

Ultra soft and tender banana muffins are made with roasted banana and topped with crunchy cinnamon streusel. Healthy, vegan and gluten-free.

Ingredients

    For the roasted bananas:
  • 3 ripe medium bananas, sliced
  • 1 tablespoon coconut oil
  • 1/3 cup brown sugar
  • For the muffins:
  • 2 cups gluten-free baking blend (or white whole wheat flour)
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • dash salt
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup applesauce
  • 3/4 cup unsweetened almond milk
  • For the cinnamon streusel:
  • 1/3 cup quick oats (use certified gluten-free if necessary)
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3-4 tablespoons coconut oil
  • dash salt

Instructions

  1. Start by roasting the bananas. Preheat oven to 400. Toss banana slices, coconut oil and 1/3 cup brown sugar in a medium bowl. Transfer to a rimmed baking dish and bake until soft and syrupy, about 15 minutes, tossing half way through. Watch carefully so that banana does not burn. Let cool. Lower oven temperature to 350.
  2. Line a 12 cup muffin tin with paper liners. Gently spray with nonstick spray to avoid sticking. Set aside. In a large bowl, whisk together baking blend, cornstarch, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat together roasted banana (including all the syrup in the dish), 1/3 cup brown sugar, granulated sugar and applesauce until combined. Beat in half the dry ingredients, then almond milk, followed by the remaining dry ingredients until just combined. Evenly divide between batter between 12 prepared muffin tins.
  4. To make the streusel, combine all ingredients together in a small bowl. Sprinkle the streusel over the batter. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 20-25 minutes. Cool completely. Leftovers can be stored in an airtight container at room temperature for 5-7 days.
3.1
https://arismenu.com/roasted-banana-streusel-muffins/

Filed Under: Breads & Muffins, Breakfast, Dessert, Gluten-free, Snacks, Vegan · Tagged: banana muffins, gluten free, muffins, roasted banana muffins, streusel, vegan, vegan gluten free banana muffins

Comments

  1. Rebecca @ Strength and Sunshine says

    October 7, 2014 at 11:58 pm

    These make me smile 😀

  2. Debbie @ Live from La Quinta says

    October 8, 2014 at 12:13 am

    I can’t wait to try these. They sound so yummy!
    Debbie @ Live from La Quinta recently posted…12 Running Myths You May Still BelieveMy Profile

  3. Jessie says

    October 8, 2014 at 2:05 am

    Even though I’m not running the NYC marathon, I am incredibly shocked at how quickly it’s come ths year. Y’all must be so excited!!

    Btw, these mufins look delicious.
    Jessie recently posted…WIAW: October 7, 2014My Profile

  4. Kristen says

    October 8, 2014 at 6:13 am

    Those look delicious! I would have never thought to roast the bananas. I bet that makes the flavor even better.
    Kristen recently posted…Vegetable BrothMy Profile

  5. Brittany @ Delights and Delectables says

    October 8, 2014 at 7:14 am

    You kill me friend… YUM!
    Brittany @ Delights and Delectables recently posted…Eating Other People’s FoodMy Profile

  6. Linz @ Itz Linz says

    October 8, 2014 at 7:33 am

    oh hello deliciousness!!
    Linz @ Itz Linz recently posted…eating on the weekend vs. the week dayMy Profile

  7. Stephanie says

    October 8, 2014 at 10:34 pm

    Aww that was sweet of them to turn it off, and nice of you to make the muffins. And truthfully, the water company probably deserved some flack from someone about something (even if it wasn’t your particular thing) so that’s ok too 🙂
    Stephanie recently posted…Cream Cheese and Candied Jalapeno SconesMy Profile

  8. Joanne says

    October 14, 2014 at 3:44 pm

    The muffins look delicious. I’m seeing everything pumpkin at the moment so I bet these would work great substituting pumpkin for the banana.
    Joanne recently posted…Protein Cookie Disks, an Iron and B6 Loaded SnackMy Profile

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