Even Better Banana Muffins+the Weekend

Banana muffins!!! Ehhh…what’s to say about them except the fact that there are probably a gazillion recipes out there?

Well, let me think.  They’re delicious, satisfying, great for breakfast and dessert, and they can easily be modified for the health conscious eater—particularly if said health conscious eater has only begun his healthy living journey and has a picky palate.  As if those reasons weren’t enough for you already, let me just tell you how wonderful these banana muffins are.

They’re basically an old recipe of mine that I just knew needed an update of ingredients and some pimped out photos.

Haha, pimped out.  Does anyone say that anymore besides me and, uh….me?

But back to the updated ingredients.  If you remember my post featuring GF pancakes with pumpkin frosting and how I wanted to make them even better than they already were, these semi-healthy banana muffins are pretty much the same idea.  As I get better at coming up with recipes and fine tune (roughly) my cooking and baking skills, I like to take those recipes and make them current according to where I am in life.

This batch of goodies is actually higher in fiber than last time’s as well as gluten free and [almost] vegan.  Instead of using butter in the streusel topping like I did this time, you can easily substitute it with Earth Balance.

I hope you enjoy these as much as our men’s group did.  Most of them don’t even claim to watch out for their health but still ended up loving them!  I have a feeling that these will be just a bit more popular with my loved ones, yay!

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Banana Muffins for Everyone {GF & easily veganized)

Makes 12 muffins

Ingredients for muffins

  • 1 C sour almond milk (1 TBSP lemon juice+almond milk to 1C)
  • 1 TBSP chia seeds
  • 1 1/2 C oat flour (you may process whole oats)
  • 1/3 C millet flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 1/2 medium banana, mashed
  • 1/3 C brown sugar
  • 8 drops Stevia (or 1/4 C brown sugar)
  • 1 tsp vanilla
  • 1/2 medium banana, chopped
  • 2 TBSP melted coconut oil
  • oil spray for muffin tin

Ingredients for streusel

  • 1/3 C oat flour
  • 1/4 C rolled oats
  • 1/4 C brown sugar
  • 4 TBSP room temp butter, chopped
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Directions

  1. Preheat your oven to 350 F.  In a measuring cup pour the lemon juice and almond milk.  Add the chia seeds, stir it up and let it sit for about 10 minutes.
  2. In a large bowl mix the oat flour, millet flour, salt, baking soda, baking powder, and cinnamon.  Set aside.
  3. In a medium bowl mix the mashed banana, brown sugar, Stevia, vanilla, chopped banana, and coconut oil last.  Quickly whisk it together until it’s well incorporated with the oil.
  4. Now for the streusel topping, mix the oat flour, rolled oats, sugar, cinnamon, and nutmeg.  Then add the butter cubes and use your hands to mix it together into chunks.  Set aside.
  5. Pour the last wet muffin ingredients into the dry ingredients along with the sour almond milk with chia seeds.  Mix rather thoroughly but don’t overbeat the batter.
  6. Spray the tin with oil and pour the batter to about 2/3 of the way up.  Sprinkle with streusel topping and bake for approximately 22-24 minutes.
  7. Let it cool down for 5 minutes and serve!

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And here are some pictures from my parents’ birthday!  We got together at my sister’s new home and had a blessed time together as usual.

By the way!  Do you notice anything different about me?  Hmm…how about my new hairdo?  Hah!  It wasn’t washed in this picture since I got it permed a few days ago.  I cut at least 4 inches off of my hair and got what is known as the Digital Perm.  It feels good to have a change like that especially since hair is one of moms’ least concerns! Smile with tongue out

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I wound up driving all the way down to Porto’s and purchased the cake called Checkers.  It was sort of like a light chocolate mousse layered cake with some hints of vanilla in it, topped with a glossy layer of chocolate ganache.  It was really light and delicious although the cake itself doesn’t look like it’s light at all!  I highly recommend this one to chocolate lovers out there, but I think Korean cakeries still hold my heart very deeply.  Open-mouthed smile

Have a wonderful rest of the weekend!

Which recipes have you updated recently?

Do you prefer fruity or chocolatey cakes?

-I’m more of a light frosting+fruit person, but chocolate is always welcome as well.

Love,

Ellie <33