Banana Gingerbread Crunch Muffins (gluten free + vegan)

Tender, fluffy, gluten-free and vegan banana muffins loaded with gingerbread flavor thanks to molasses + plenty of spice. Topped with a sprinkle of crunchy streusel for the perfect sweet bite on top. 

Allow me to introduce you to…

BANANA GINGERBREAD CRUNCH MUFFINS 

aka my latest attempt to infuse December with as much gingerbread flavor as possible. 

In this case, banana bread gets the gingerbread treatment with the addition of molasses, cinnamon, ginger, cardamom, and nutmeg. Almond and oat flours combine to keep these muffins extra tender and moist and make them naturally gluten-free. You could use all of one or the other, but I find oat flour to be a little dense and doughy on its own, while almond flour can be too light and delicate on its own; combine the two and we’ve got the perfect (IMHO) muffin texture. 

I love how light + springy these muffins are, how quick + easy they are to make (1-bowl, 6 base ingredients + lots of spices, 30 minutes flat) and how incredibly perfect they are with a latte for breakfast. 

If you need a quick + easy way to add a little extra coziness to your December mornings, these muffins are sure to please! 

Try them out + let me know what you think; leave a comment below or take a picture of your muffins and tag me in it on Instagram; I love seeing my recipes in your kitchen!

Happy baking, friends!

Banana Gingerbread Crunch Muffins

Yields:10 muffins

Time: 30min

Ingredients:

muffins:

• 3 large or 4 small overripe bananas (the more brown/black spots, the better)
• 1/3 cup virgin coconut oil, melted
• 1/4 cup molasses
• 2 Tablespoons coconut sugar, sucanat, or organic cane sugar
• 1 teaspoon vanilla extract
• 1 cup oat flour*
• 1/2 cup blanched almond flour**
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cardamom
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

crunch topping:

• 2 Tablespoons coconut sugar, sucanat, or organic cane sugar
• 2 Tablespoons oat flour
• 1 Tablespoon virgin coconut oil, solid/room temp

Instructions:

1. Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with 10 paper liners. 
2. Peel and mash the bananas in a large bowl (I like to do this with a potato masher, but a fork works, too), then add coconut oil, molasses, sugar, and vanilla, and mix well to combine.
3. Add all remaining ingredients (flour, spices, leavening) and stir well to fully combine. Divide batter evenly amongst the 10 muffin cups (I like to use a 1/4 cup dry measuring cup to ensure they’re all even).
4. In your now empty mixing bowl, combine the ingredients for the crunch topping by mixing well with a spoon or fork until the coconut oil is fully mixed into the flour/sugar mixture. Use your fingers to sprinkle a large pinch of the crumbly topping onto each muffin.
5. Bake muffins for 16-18 minutes, or until cooked through. Allow muffins to cool in the pan for at least 10 minutes before gently removing from the muffin tin (I used a spoon to scoop them out- be careful, these are delicate when warm!) and allowing to fully cool on a drying rack. Enjoy warm or at room temperature. Leftovers keep well in a sealed container at room temperature for up to 4 days.

Notes:

*oat flour can easily be made at home by pulsing oats in a food processor or blender until they reach a flour consistency. A heaping cup of oats should yield 1 cup of oat flour. 

**be sure you’re using almond flour, not almond meal here (almond flour has a much more delicate texture). Alternately, more oat flour could be used in it’s place, or, if desired, 1 1/2 cups white whole wheat flour could be used in place of the oat and almond flours for a whole wheat muffin, instead.

 

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