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.

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.

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.

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.

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.

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.

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Roasted Banana Streusel Muffins

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 1 dozen

Serving Size: 1 muffin

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
• 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.

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