I cannibalised my go to banana bread recipe for these muffins and it was totally worth it. I’ve never had a particularly strong sweet tooth but there are some days when I wake up and want something sweet to start my day. Complicated baking just isn’t an option first thing in the morning for me, I’m not a morning person so complex tasks really aren’t advised. I am however, perfectly capable of throwing a pile of ingredients into the mixer, then into the oven with very little fuss. By the time I’ve finished in my shower and woken up a little, delicious smells will be wafting from the kitchen. I know this isn’t the healthiest breakfast choice but they’ve got oats in them, that means they’ve got to be healthy right?
Technically, the crunch topping is entirely optional. The muffins will still be tasty if you decide against it but I’d strongly suggest you don’t skip it. The contrasting texture this adds is really quite tasty and it doesn’t take long to prepare. Believe me, if I can do it first thing in the morning, you can do it anytime!
Enjoy it and let me know what you think!
- Makes: 12 Muffins
Ingredients
For the Muffin:
- 300g Mashed Ripe Bananas (roughly 3 bananas)
- 100ml Rapeseed Oil (Canola Oil for our american visitors)
- 3 Tbsp Plant Based Milk
- 250g Brown Sugar
- 120g Sorghum Flour*
- 60g Tapioca Starch
- 1 Tbsp Oat Bran
- 1 Tbsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Xanthan Gum
- 1/2 tsp Salt
- 2 tsp Vanilla Extract
- 1 Tbsp Ground Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ground Ginger
- 3 Small Apples, Peeled & Diced
- Flour for dusting
For the Cinnamon Crunch Topping:
- 5 Tbsp Gluten Free Flour
- 1 Tbsp Rolled Oats
- 1/2 Tbsp Cinnamon
- 3 Tbsp Brown Sugar
- 30g Vegan Butter
Directions
Preheat your oven to 200C (180C fan/400F). Prepare a muffin tin with liners and set to one side – with no eggs and only chemical leaveners in this recipe you need to be ready to get this into the oven as quickly as possible.
To make the crumb topping, rub all the ingredients together till well mixed and you have lots of little lumps. Put to one side. Place all the muffin ingredients together in a bowl and beat until only just combined. Liberally toss your diced apples with flour. When completed coated, lightly fold into the muffin mix.
Scoop the muffin mix into your prepared tin, making sure each liner is no more than half full. Finally top each muffin with the crunch topping, making sure to distribute evenly between each one. Place into the oven and bake between 45 to 30 minutes, or until a toothpick inserted into the centre comes out with no more than a few crumbs attached. Remove from the oven and transfer to a wire rack to cool.
Enjoy!
Notes
This an incredibly easy recipe. If your bananas are ripe enough you can use the mixer the mash them, just put them in the bowl and allow to beaters to beat the bananas into submission.
*This is one of the flours I always have to hand as it’s a key part of the Gluten Free Flour mix I make. If you don’t have any you can substitute brown rice flour. In a pinch you can also try taking out both the sorghum flour and the tapioca starch and substituting 180g of a store bought gluten free flour mix. It won’t give you the same texture but it’ll do in a pinch.
Allergy Notes; This recipe is very allergy friendly as it’s gluten free, vegan, nut free, and soy free.
