If you’re all about big muffin tops, and a fan of anything banana paired with peanut flavor, we’re ready to wager that these oh-so-tender, tall, and airy muffins will hit the spot for you. We love to use frozen bananas that are thawed before mixing the batter because they bring a little extra moisture to baked goods.
Ingredients
- 3⁄4 cup (90 g) roasted peanut flour
- 12⁄3 cups (250 g) frozen banana slices, thawed
- 2 teaspoons pure vanilla extract
- 1⁄4 cup (60 ml) neutral-flavored oil
- 3⁄4 cup (180 ml) vegan milk
- 3⁄4 cup (144 g) Sucanat
- 1½ cups (180 g) whole wheat pastry flour
- 2 tablespoons (16 g) cornstarch
- 2 teaspoons baking powder
- 1⁄2 teaspoon fine sea salt
- 2⁄3 cup (80 g) date crumbles
- 10 teaspoons (40 g) organic turbinado sugar, for sprinkling on tops (optional)
How to Make It
- Preheat the oven to 350°F (180°C, or gas mark 4). Line a standard muffin pan with 10 paper liners. Fill the remaining 2 cups halfway with water to ensure even baking and to avoid warping the pan.
- Whisk the peanut flour, thawed banana slices, vanilla, oil, milk, and Sucanat in a large bowl until mostly smooth. (You may need to mash the bananas with a fork first to make them mushy, almost liquidy.)
- Sift the flour, cornstarch, baking powder, and salt into a medium-size bowl. Stir the date crumbles into the flour mixture. Stir the dry ingredients into the wet until combined.
- Divide the batter equally among the 10 paper liners, and fill to the top of each liner. The muffins won’t overflow because the batter is rather thick, but if you’re concerned, make one or two extra muffins instead. In that case, you will want to check for doneness after 24 minutes of baking time.
- Sprinkle each muffin evenly with 1 teaspoon of the turbinado sugar.
- Bake for 28 minutes, or until a toothpick inserted into the center comes out clean. Carefully transfer to a wire rack to cool.
- Store completely cooled leftovers in an airtight container at room temperature.
