It’s official- everyone is back to school and work! Summer is OVER.
Good-bye leisurely summer breakfasts! Now, it’s push snooze 5 times, run a comb through your hair, and rush out the door before the bus is gone!
For me, prepping breakfast the night before can be a lifesaver! Sometimes, I make enough for the whole week…then there are no excuses! This saves me from skipping the most important meal of the day or spending part of my morning commute in the drive-thru line.
In my world, bananas have a “sweet spot.” Peak banana ripening is when they no longer have any green on the peel, but have not yet developed any brown spots. And this state of perfection typically lasts for 2 days, so I often have (over) ripe bananas sitting on my counter. And while I enjoy fresh bananas, I generally prefer that they do not show up in my desserts and baked goods. I mean- not when chocolate and peanut butter exist! But then…I could not stop eating these muffins!!!
The oat crumble gives them the perfect amount of extra sweetness! With or without the crumble, these are a simple and healthy breakfast, perfect for any day of the week!
25-30 minutes
GF Banana Bread Muffins
Ingredients
- 2 ripe bananas
- 1/3 c. brown sugar
- 2 Tbsp. maple syrup
- 2 eggs
- 1/2 c. applesauce
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1 Tbsp. orange juice
- 1/2 tsp. salt
- 1 c. oat flour
- 1/2 c. tapioca flour
- 1/4 c. cassava flour
- CRUMBLE TOPPING
- 1/3 c. brown sugar
- 1/2 c. oat flour
- 1/2 c. oats
- 1/4 tsp. cinnamon
- 4 Tbsp. butter, cubed
- GLAZE
- 1 c. powdered sugar
- 2 Tbsp. orange juice
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, mash the ripe bananas with a fork. Then, whisk together all of the ingredients. Fill each lined muffin cup about 2/3 full.
- CRUMBLE TOPPING: In a small bowl, stir together the brown sugar, flour, oats, and cinnamon. Then, use a fork or pastry blender to work in the butter until coarse crumbles are formed. Spoon over each muffin. Next, bake for 14-16 minutes, until an inserted toothpick comes out clean. Allow to cool.
- GLAZE: In a small bowl, whisk the powdered sugar and orange juice until a thick glaze is formed. Drizzle or pipe over the muffins.