With two bananas mashed in the batter and gooey banana chunks throughout, these muffins are perfect for the serious banana lover who can’t get enough of the sweet and flavorful fruit. And the chocolate chip streusel is perfect for the chocolate lover who knows that the banana-chocolate combo is one of the best there is.
Ingredients
For The Muffins
- 1½ cups (121 g) rolled oats (quick or old-fashioned)
- 2 tbsp (21 g) ground flaxseed
- ½ tsp ground cinnamon
- 2 tsp (8 g) baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 2 medium-sized ripe bananas, mashed (about 1 cup [200 g])
- ¼ cup (59 ml) unsweetened almond milk
- ¼ cup (64 g) almond butter
- ¼ cup (85 g) honey
- 1 tsp vanilla extract
- 1 medium-sized firm and ripe banana, diced (about ½ cup [100 g])
For The Chocolate Streusel Topping
- ¼ cup (50 g) coconut palm sugar
- 2 tbsp (12 g) almond flour
- 2 tbsp (30 ml) coconut oil, melted
- 2 tbsp (10 g) old-fashioned rolled oats
- ½ cup (90 g) mini chocolate chips (for dairy-free, use vegan chocolate chips)
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, cinnamon, baking powder, baking soda and salt to a high speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining muffin ingredients except for the diced banana and the chocolate streusel topping, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, as necessary. Finally, fold in the diced banana by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Prepare the topping by combining the sugar, flour and oil in a small bowl, then stirring in the oats and chocolate chips. Divide the topping evenly among all the muffins.
- Bake for 20–22 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
