#Minimalist baker banana crumb muffins full#
#Minimalist baker banana crumb muffins plus#

#Minimalist baker banana crumb muffins full#

You’re not allowed to balk at the recipe using a full cup of sugar or two additional tablespoons on top - when you make a banana bread that’s 1.5x the volume of most, you need more of each ingredient (crazy, I know). You might only use 4 but we are going to need 2 heaped mashed cups and that, for me, usually required part or all of the 5th banana. Now, here’s the deal: You’re going to need 5 bananas. And I think you might like this one instead. But over the last few weeks of, well, not doing a whole lot else, I can’t help but notice that we’ve all been making a whole lot of banana bread. So, I created one and I’ve been keeping it to myself for over a year because, see above: SK is probably at Banana Bread Capacity.

After creating the pumpkin bread of my dreams and what I hope will be the last zucchini bread recipe you’ll ever need over the last couple years, it began to bother me that the banana bread recipes on the site lacked what these have: a towering height and a crunchy top that will be hard not to lift off in one giant tile and swiftly coat the underside with salted butter.

#Minimalist baker banana crumb muffins plus#

PDX represent.I know, I know, you don’t need to tell me that there are already four banana bread recipes on this site, plus four additional banana cakes, and that’s probably enough, right? Genuinely, I believed I was done too, that the Banana Baked Goods course at SK University* had been completed. And an awesome texture from the Oats on top. The result was an airier crumb, fully cooked through but still deliciously moist, and a bit more of a golden (but not too browned) crust on the bottom. we also baked at 400 for 10 minutes to get some quick lift, then dropped it to 350 for remaining 16 minutes. Our modifications: Doubled the recipe and used three eggs (so %50 more egg), just used almond and 1:1 flour rather than oat, and replaced the oat with 1:1 (this probably didn’t matter with the lift, I just ran out of oat flour making these so much), and we sprinkled the top with a bit of Bob’s quick steel-cut oats for a little texture, and in hopes of wicking some moisture (probably a bit fanciful a hope). I think we finally nailed it tonight though. We’ve been tweaking a little each time, as they were a little too custardy for true dream muffin status at first, but were just so damn close. Me and my quarantine love have made it three 3 times in 2 weeks–a cherished staple of our covid baking madness. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. 1-Bowl Carrot Apple Muffins (Vegan + GF).1-Bowl Chocolate Chocolate Chip Muffins (GF).

& Incredibly delicious More Gluten-Free Muffin Recipes Rich in beta-carotene (that makes vitamin A!) Then simply add batter to baking cups and top each with a swirl of almond butter. We’ve found that when baking with gluten-free flours, it’s typically best to use a mix of different flours to achieve the ideal texture and flavor. So in this recipe, we use our DIY gluten-free blend, almond flour, and oat flour to achieve that balance. The purée is mixed with maple syrup for sweetness, almond butter for richness, and an egg to provide a nice fluffy texture.ĭairy-free milk is added to thin the batter, baking powder to help the muffins rise, and pumpkin pie spice for a boost of flavor. These start with roasting a sweet potato, peeling off the skin, and then mashing it to make a purée.