I’m not sure exactly what makes muffins taste so good. Is it the perfection of a dense center or is it that it’s a smaller sized cake that you can fit straight into your mouth? Whatever the case, these banana oat muffins with a pecan topping will have you contemplating how life was ever possible without them.
I was eyeing out Bob’s Red Mill Baking 1-1 flour in the store but couldn’t justify spending $8 on one packet. What if it turned out just like the other flour blends I’ve tried? What was I going to do with the rest of the flour? This went on for months and I just kept purchasing cheaper branded gluten free flour and they all did not work. On the outside they looked perfect, but as soon as I stuck a fork in to check if they had finished baking – it was completely wet on the inside. It had been sitting in the oven for an hour and the only sections that seemed to have baked were the top and the sides.
I was nearly at the point of just giving up on the whole idea of ever having a muffin or banana bread again and that’s when I found myself crossing paths with Bob’s Red Mill baking 1-1 flour for what seemed to have been the hundredth time. I have to admit my hand lingered so long on the shelf before I finally decided to place it in the trolley. The inner me, the overzealous budgeter kept saying – but that’s going to send you straight over budget. How are you going to afford it? What if this doesn’t work?
I even struggled as I walked up to the cash register. I’m not sure if any of you experience the same issue when you’re shopping? That small, nagging urge to pull something out of the trolley at the last moment. As you stare over your purchases and the attendant starts putting them through, that feeling of snatching it out of their hands and incredulously exclaiming “how did that get there? That’s not mine?!” Maybe that’s just me…but I’m sure there’s at least one person out there that feels my pain.
What I love most about these muffins are their crunchy topping. Muffins are already mouth-watering but bringing this up one more notch with a topping like this, is equivalent to icing on a cake.
I was pleasantly surprised by the outcome of the flour. I did notice that Bob’s Red Mill baking 1-1 flour didn’t rise as much as I wanted but the inside of the muffin was cooked completely through. Perhaps try adding more xantham gum if you are really set on having a larger sized muffin but to me that wasn’t the goal. They are delicious just as they are. To be honest if they’re just a tad bit smaller than usual – I don’t feel as bad scoffing four of them down in one sitting!
- 1 1/2 cups GF flour
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 3 ripe bananas, mashed
- 2/3 cup coconut sugar
- 1 flax egg
- 1 tsp vanilla extract
- 1/2 cup vegan butter, melted
- 1/2 cup coconut sugar
- 2 Tbsp GF flour
- 2 Tbsp vegan butter
- 2 Tbsp GF rolled oats
- 1/2 cup pecans, chopped
Preheat the oven to 180ºC / 375ºF.
Spray muffin tin with coconut oil/grease with butter.
Create your flax egg by mixing 1 Tbsp linseed/flax meal with 3 Tbsp warm water. Allow the mixture to sit for 10 minutes.
Combine dry ingredients - flour, baking soda, baking powder, salt and cinnamon in a large bowl.
In a separate bowl combine wet ingredients - banana, coconut sugar, vanilla, flax egg and butter.
Join both the dry and wet mixtures and stir until combined.
Divide the batter evenly into the muffin tin.
To create the crunchy topping, mix the flour, coconut sugar and butter until combined. Stir in the oats and pecans. Divide the topping over the 12 muffins.
Bake for 20 minutes until topping is golden.