Some weeks, in our house, every banana is consumed before they even have a chance to become baked goods. Other times, I have an abundance of brownish bananas that need to wait in the freezer till I actually have time to bake!
I have been holding onto this recipe for some time, but today, National Banana Day, seems like a perfect occasion to share my recipe for Banana Nut Streusel Muffins.
Flour made from sprouted grains has become much more readily available these days. Sprouting the grains before milling them makes the grains more easily digestible. But it also makes amazing breads and baked goods and is the main flour I use in my carb-based baking.
In mid-2020, this was one item that was very difficult to locate online or in my local grocery store. I actually had to order 20lb bags straight from a mill in North Carolina! Now I am able to get my favorite flour once again, in more manageable quantities. Although you can find different brands online, my preferred is the Sprouted Spelt and Sprouted Wheat from One Degree Organics.
These are absolutely delicious straight from the oven, but equally as delicious the next morning!
BANANA NUT STREUSEL MUFFINS
Ingredients
Muffin Mix
- 2-3 very ripe bananas (equivalent to 1 cup mashed)
- ⅓ cup coconut oil, melted
- ⅔ cup granular Lakanto (or another low-carb sweetener that measures like sugar)
- 2 eggs
- 2 tsp vanilla
- 1¾ cups sprouted flour (spelt, wheat, or a blend of both)
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp himalayan pink salt
- 2 tsp cinnamon
Streusel Topping
- 2 TBS coconut oil, melted
- 1 cup walnuts, chopped
- 3 TBS granular Lakanto (or another low-carb sweetener that measures like sugar)
- 1 tsp cinnamon
- 2 TBS sprouted flour
Instructions
- Preheat oven to 350 degrees.
- Line a muffin tin with liners.
- In a small bowl, mix together all the streusel ingredients.
- Mash and measure bananas. Add bananas, coconut oil, sweetener, vanilla, and eggs to a bowl. Beat with a fork just until the eggs are mixed thoroughly.
- In a separate bowl, add flour, baking soda, baking powder, salt, and cinnamon. Blend with a fork.
- Pour banana mixture into the flour mixture. Lightly stir, just until no clumps of flour remain.
- Scoop the mixture evenly into the muffin liners. Each one will be about 2/3 full. Top with about 1 TBS of the streusel topping on each muffin. Press the topping lightly into the muffin mix.
- Bake for 18-20 minutes.