Whether they’re fresh or frozen, grab some ultra ripe bananas and make these tasty Cinnamon Streusel Banana Almond Muffins!
Raise your hand if you rarely get to your spotty bananas in time to make a loaf of banana bread.
Throw both in the air if you toss those ultra ripe bananas in the freezer and then proceed to forget about them.
Now hop up and down on one leg…
Hold on, I’m totally posting this on snapchat.
In all seriousness, we need to talk about my banana problem. I found 15 in my freezer. FIFTEEN!
Here I was patting myself on the back for not tossing one single freckled banana in the trash while housing frozen fugitives that I had zillions of intentions to use and zero followthrough.
Each time I tossed a banana in the freezer I told myself it would soon be blended into ice cream, an epic breakfast smoothie, or turned into a delicious loaf of bread. Really! Soon! I’m just super busy right now…
Which brings us to today.
Freezer cleaning day.
The day I officially became a frozen banana hoarder.
Luckily frozen bananas keep for a really, really, ridiculously long time while locking in all that delicious sweetness for when you finally get around to using them. So snag two from your freezer, thaw them out on your counter, and get ready to make the most delicious little banana muffins EVAH!
Cinnamon Streusel Banana Almond Muffins
Since banana size varies, I opted for a 1-cup measurement. You’ll need approx. 2 medium-large super ripe bananas, fresh or frozen.
Cinnamon Streusel Banana Almond Muffins
- 1 cup unbleached all-purpose flour
- 1/2 cup 100% whole wheat flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 2 large eggs
- 1 cup extra-ripe banana mashed (thawed if frozen)
- 1/4 cup almond milk
- 1/4 cup coconut oil (melted and cooled slightly)
- 2 TBSP pure maple syrup or honey
- 1/2 tsp pure vanilla extract
- 3 TBSP sliced almonds
- 2 TBSP old fashioned rolled oats
- 2 TBSP brown sugar, packed
- 2 TBSP 100% whole grain flour
- 1/4 tsp cinnamon plus extra to taste
- 1/8 tsp salt or to taste
- 3 TBSP cold unsalted butter
- Pre-heat oven to 350 degrees F.
- Lightly grease a 12x muffin tin with coconut oil.
- Allow cold ingredients [milk//eggs/butter] to reach room temperature and thaw bananas if using frozen.
- Begin by making your streusel. Combine all ingredients to a small bowl and mash/massage with your fingers. The result should be a buttery streusel that is almost paste-like in texture. Season with cinnamon to taste, but try not to eat all the topping!
- Next combine carefully measured flours, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg in a medium/small mixing bowl and stir well to incorporate.
- In a large bowl whisk together eggs with your mashed banana, almond breeze almondmilk, coconut oil, maple syrup, and vanilla.
- Using a sifter or sieve, sift flour into wet mixture as you mix the two with a fork.
- Stir until just combined.
- Spoon batter into your greased muffin tin, filling each about halfway.
- Top each with as much streusel topping as your heart desires.
- For a bit of a browned crust around the muffins, bake as per usual. For softer muffins more uniform in color (like the photos above) place your muffin tin on top of a baking/cookie sheet when baking.
- Bake at 350 F for 15-20 minutes depending on your oven’s performance.
- Test with a toothpick in the center around the 15 minute mark and if it comes out clean, pull the muffins; otherwise, test again in a few minutes.
- Allow to cool and enjoy!
- I highly recommend stuffing at least one in your face once they’re still hot. So. Much. Yum! Wrap tightly and store extras on your counter for a few days or freeze if needed. 25 seconds in the microwave makes these absolutely divine the next day! Serve them straight up [they can handle it!] or slathered in whipped butter, spiced apple butter, coconut butter, or even nut butter with a drizzle of honey!
inspired by + adapted from my beloved apple cinnamon banana-nut muffins
If you’ve made muffins before, you may notice many are glorified cupcakes. Posing as a breakfast food, they may lack their crown of frosting, but are still heavily flecked with sugar. Yeah, no. I refuse to add a full cup of sugar to something my family will be noshing on for breakfast. Nooooot happening!
I can, however, get down with a naturally sweet muffin with a little treat-yo-self action in the form of a buttery whole grain almond streusel! Sweetened only with super ripe banana and a kiss of pure maple syrup, the muffins themselves have a subtle sweetness. Adding just two spoonfuls of brown sugar to the whole grain almond oat streusel perks up the sweet-factor without reaching glorified cupcake status. My family goes bonkers over them!
Another way I keep these muffins on the lighter side, is by opting for almond milk in the recipe. A staple in both my fridge and pantry, I always have a carton (or more!) of Blue Diamond Unsweetened Almond Milk on hand.
I’m fairly certain if it was up to my toddler, I’d be serving these banana bombs up all day long. They’re simply delicious!
I hope you love these Cinnamon Streusel Banana Almond Muffins as much as we do!