Let me paint a picture for you guys.
It’s 11pm. My apartment is filled with candlelight and the sound of Harry Styles’ voice. I am dancing in front of my oven, waiting for the banana muffins that I decided to bake at 10:30pm — because it’s a Friday night, during the era of social distancing. Standing over the counter with a fresh banana muffin in my hand, I realize I made the right decision. I’m living my best life.
Was anyone else bitten by the banana bread bug this year?
Between cultivating a sourdough starter, learning to brew coffee, and baking all the loaves of banana bread, most people I know are embracing 2020’s homemaker vibes. There’s something so meditative about the banana bread making process that, as we all look for little self-care moments at home, we turn to the overripe bananas on our kitchen counters to create what might just be the ultimate treat.
There’s a reason banana bread is leaned on by so many. It’s simple, straightforward, and lends itself to customization for those of us with a constant hankering for chocolate or cinnamon crumble.
I’ve been playing around with a vegan version of banana bread for a few months now, and I feel that I’ve finally cracked the code on a delicious muffin that’s perfect for a quick brekkie. Whether you wake up late for your 8am zoom call and need something quick to scarf down, or you need an easy snack for your kids who always seem to be in search of a snack.
I gave these a nuttier flavor with the addition of tahini in the batter, a part flour-part almond flour blend, and a nutty topping of sesame seeds, sliced almonds, and oats.
The texture of is out of this world fluffy and moist. Could I eat a whole baking tray of these? Sure could. But lucky for me, the batter for these muffins comes together so quickly that I can replenish the stack of muffins in my kitchen counter cloche just as fast as I eat my way through them.
dairy-free, vegan, vegetarian
For the crumble:
- 2 tbsp old fashioned oats
- 2 tbsp sliced almonds
- 1 tbsp sesame seeds
- 1 tbsp brown sugar
- 1/4 tsp fresh ground cinnamon
- pinch of salt
For the batter:
- 1 1/4 cup flour, 145g
- 1/4 cup almond flour + 1 tbsp, 30g
- 1/2 tsp fresh ground cinnamon, use 3/4 tsp if pre-ground
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/3 cup olive oil
- 1/3 cup maple syrup
- 1 tbsp vanilla
- 1 tbsp tahini or natural nut butter
- 3 large bananas (1 1/2 cup) mashed
- Preheat oven to 350 degrees F. Line the cups of a muffin tray with parchment or cupcake liners. Set aside.
- Prep the crumble by mixing the ingredients together in a small bowl, set aside.
- Prep the dry ingredients. Whisk together the flour, almond flour, cinnamon, salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer, add the olive oil, maple syrup, vanilla, and tahini. Whisk together until smooth.
- Add the mashed bananas and with a paddle attachment, mix the bananas with the tahini mixture until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined. With a spatula, scrape the bottom of the bowl to ensure even mixing.
- Scoop the batter evenly between the muffin liners. Evenly divide the crumble over the top of the batter in each liner.
- Place filled muffin tray on the middle rack of the oven, and bake for about 25-30 minutes, until a toothpick comes out clean.
- Remove muffins from oven and let cool in the tray for five minutes on a cooling rack. Then remove muffins from tray and let finish cooling on the rack.
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