Banana Muffins with Chocolate Chip Streusel Topping
Every once in a while I’ll buy my son a special treat from a certain coffee chain when we’re out shopping. It’s usually to keep him content in his stroller for a bit while I try clothes on, but I always try to remember to bring my own snacks from home for him.
There was one time where I bought him a piece of banana chocolate chip coffee cake. Like any good mother, I had to try a bite first to make sure it was acceptable to give to him! I’m so happy I did, because it was so packed with sugar and artificial banana flavorings that I’ll know now to never buy it again. Thankfully, my little guy isn’t much into sweets so he took one bite and spit it back out!
It did leave an impact on my taste buds though, because for the last month or so I’ve been trying to create my own version. You can make these muffins in a round cake pan and slice it into triangles like a coffee cake, but the muffin version is cleaner and more readily accessible for us. Little man will actually eat these too which is always a huge accomplishment for me! And better yet, depending on the ripeness of your bananas, you may not even need to add any sweetener!
Have you ever wondered why certain recipes call for you to cream the butter and sweetener first or to add the eggs in one at at time? I’m not formally trained in baking or cooking, but luckily for me there’s the internet with vast amounts of information out there! Recipes aren’t written haphazardly, I can assure you. Be sure to follow the steps in the order listed to ensure your muffins rise properly.
Also, because this recipe uses only baking soda, and no baking powder, it is important to get the muffins into the oven promptly as the rising reaction occurs right when the baking soda is mixed with the acidic ingredient, in this case the vinegar. Don’t stress yourself out trying to spoon the batter in record time or anything, but don’t leave it sitting on the counter or fridge while you tidy up or run an errand.
- 4 medium eggs, room temperature
- 3 tablespoons honey (optional, but may be needed if bananas aren’t too sweet)
- 1 teaspoon vanilla
- 2 tablespoons coconut oil, softened
- ½ teaspoon apple cider vinegar
- ½ cup coconut flour
- ¼ cup blanched almond flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 overly ripe medium sized bananas (we’re talking big brown spots)
- ¼ cup milk (I used coconut, but almond works well too)
- ¼ cup chocolate chips (optional)
For the Streusel - ¼ cup pecans
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 2 tablespoons chocolate chips (either homemade or Enjoy Life)
- Preheat your oven to 350 degrees.
- Using a paddle attachment in a stand mixer, cream together the coconut oil, honey, and vanilla until is light and fluffy.
- Add your eggs one at a time, mixing well after each one. Add in the apple cider vinegar.
- In a separate bowl, combine the flours, cinnamon, baking soda and salt.
- Slowly incorporate the dry ingredients into the wet ingredients, scraping down the sides of the bowl if necessary.
- Mash the bananas and the milk in a bowl until it has reached a similiar consistency to baby food. Fold the banana mixture into the batter and the chocolate chips if you’re using them.
- Spoon the batter into muffin tins lined with cute parchment squares (thanks Martha!) or these handy and reusable silicone muffin cups. Fill to about ¾ full.
- For the streusel topping, chop the pecans, honey, and cinnamon in a blender or food processor until finely chopped. Mix in the chocolate chips, then sprinkle the mixture over the muffins.
- Bake for 15-20 minutes, until the tops have browned lightly and a toothpick comes out clean.
- I like the store anything made with coconut flour in the fridge for 3-4 days or the freezer for 3-4 months.
You may also like:
Comments
57 Responses to “Banana Muffins with Chocolate Chip Streusel Topping”Trackbacks
Check out what others are saying...-
[...] Banana Muffins with Chocolate Chip Streusel Topping [...]
-
[...] Here is an example of why I am hesitant to go full force with the AIP. I made these for the kids this morning, but I just had to have one fresh out of the oven with some grass-fed butter. So good. All of Danielle’s recipes are awesome. Try this one, you won’t regret it- Banana Muffins with Chocolate Chip Streusel. [...]
These look awesome! I’ve got 3 rather black bananas and most of the ingredients, I will use olive oil, good organic coconut oil is VERY expensive in the UK !
I like bicarb and vinegar and they are my preferred raising agents even when I don’t use eggs and sometimes I’m panicking I’m not working fast enough to get things in the oven! But things usually work out fine.
Your pictures are wonderful! I loved the picture you put on facebook earlier when they had just come out of the oven!
Take care!
Thanks Vicki! I bet olive oil will give them another level of flavor. It’s so distinct but can taste so great with sweets! My husband ordered an ice cream sunday the other night that was vanilla ice cream, sea salt, and a drizzle of olive oil. SO interesting!
The grandchildren will love these (I will too)! coconut flour is expensive here in the UK (over £5.00 for 500g) but for this recipe I will splurge!
Oh my that is expensive! You can buy dried unsweetened coconut flakes and grind them in a coffee grinder or food processor. Just make sure to get it really fine like flour. Maybe that would be cheaper?
These look so great! I love that you use almond and coconut flour, those are my 2 favorites… I’m printing off the recipe right now
Wow, these look awesome! LOVE all the ingredients and your pics!
Shirley
Thanks Shirley!
First of all, those plates are soooo cute! And the muffins look amazing. I’m pinning this recipe and putting it on my “to-make” list very soon. Thanks for sharing it this week at Allergy-Free Wednesdays. Hope to see you back again next week. Have a great weekend!
~Michelle, AFW Hostess
Thanks Michelle! I only have one solely for photography purposes. My husband wanted more “masculine” plates when we registered years ago for our wedding. Do you have HomeGoods where you live? That’s where I got them.
I’ve been reading “Wheat Belly” and have been losing about four pounds a week. It seems to be similar to what the Palo diet seems to be, except the Wheat Belly eating plan is more restrictive than what your recipes indicate. I’m a great believer in “whatever works, go with it.” So I don’t question what others do and never put anyone down because they’re not doing what I’m doing.
Due to a massive stroke, I am unable to exercise but was becoming WAY too obese. I have a liver problem and the only “cure” is to lose massive amounts of weight. So without a lap band or something like that, I’m just following the plan I’m using and my doctor approves of what I’m doing. I just had someone new tell me about your site; I’ll be dropping in from time-to-time to see what I can do to put some variety into my eating. Thanks!
do you think it would be possible to mix the coconut oil, vanilla, and possibly honey (if used) without a stand mixer?… because i don’t have one!
do you have a hand beater? That would work too. I’m sure you could whisk it by hand it just may take a lot of work to combine the softened coconut oil
thanks. i think i’ll try whisking it by hand first and seeing what happens…
I just made these today. Per my 17 year old….they taste “amaaaazing!”! I agree <3 Thank you for the recipe
I will be adding this to my SCD collection!
These are terrific! I just made these and they turned out well. I used Trader Joe’s Almond Flour, and 3 extra large eggs – since that is what I had on hand. I probably cooked them closer to 25 minutes.
You’ve done it again, Danielle! I made your banana chocolate chip muffins (see the photo of our breakfast spread on my page) & everyone fell in love with them! I also noticed your eggs benedict on savory waffles recipe, and I’m hoping to try that one out on thurs morning. Thanks AGAIN! You rock!
I just made these muffins tonight! They are AMAZING!!! My daughter said… Best. Muffin. Ever! I compromised on the chocolate chips as I can not tolerate chocolate, but the rest of the family can. So I just used them in the streusel topping. I could not believe how much they rose, the highest muffins I have ever made, gluten, grain or even glutenful! And the thing I love most about these muffins, no tummy aches or headaches! Thank you! Thank you! Thank you!
So great to hear Shelly!
Hi danielle! I made these morning…i am doing a month of grain free as a test, so I need some easy things on hand to grab and munch!! I Modified the method, added some shredded unsweetened coconut, and lef the chocolate chips and struesal off….super tasty, not too sweet, and totally perfect for a grab and eat snack or breakfast! Thanks you! i am starting a grain free board on pinterest now, and these will be there!
Oh, my! These muffins are great! I just made a batch and my daughter and I want seconds. Right now! I switched up the recipe a bit since I find using more coconut flour than almond flour yields a brick like end result. I used 1/2 cup Honeyville almond flour, 1/4 cup Tropical Traditions coconut flour and added 1/4 cup pecan meal. I ended up baking for about 25 minutes. Phenomenal!
I am thoroughly enjoying your recipes- thank you!
I just made these. Let me tell ya’ sister, you really have a handle on this recipe thing!! Holy Moly, you make being eating Paleo easy. Thank you so much for sharing your mad cooking skills with the rest of us. Thank you!
I’m desperate for help. Why is everything I’m baking coming out wet and eggy? What am I doing wrong? Thank you!
Are you talking about my recipes or just in general?
Your recipes. I did find that the banana cake (I had to use a silicone 9″ cake pan because I’m baking in my small toaster/convection oven right now because my standard oven is on the fritz and that’s what would fit) set up more after cooling more and just sitting on the counter. Nonetheless, is it a product of not being able to use a standard oven, using the wrong baking equipment (pans) or something else? I realize you can only guess. At any rate, any feedback you may have to offer would be greatly appreciated. Thank you so very much!
Hmm it could be the oven. Convection is very different than a regular oven. Try searching online for conversion temperatures when baking w convection vs standard. Also – what kind of almond flour are you using? I recommend a blanched flour without the skins and very fine ground. Check out the Almond Flour tab at the top of my page. Pans shouldn’t make too much of a difference. These are meant to be muffins so baking in a cake pan will take longer and may not set up in the middle properly.
I’m guessing it’s just the oven. I’ll just really have to pay attention. At any rate, thanks for the feedback. I also want to tell you that as a person with UC your website is a true blessing and I am enjoying it immensely! Thank you very much for all of the hard work you put into it ALL!
I finally set aside some bananas to ripen and make these. I’ve been making grain free treats for 3 years. These are the BEST!!!! Thank you!!! Unfortunately I was going to try and start losing a couple of pounds this week but I can’t stop eating these!
Thank you for linking up to Wonderful Food Wednesday!
Love this recipe. I wish I could eat bananas. What would you recommend as an alternative?
hello
i dont have apple cider vinegar – can i use anything else instead? i have rice wine vingar and barley vinegar but they arent scd.
thanks
You can try lemon juice or another vinegar but I wouldn’t use rice or barley. they have very different flavors.
I just made these! They are so delicious:-). Next thing I will try is the banana bread.
Just wanted to say thanks for posting this killer recipe. I made these bad boys last night and they are downright delicious. It was a bit of work but totally worth it. Definitely the best SCD baked good I have made to date.
Thanks Brandon. Happy you enjoyed them!
I thought chocolate chips were not SCD legal…??
You are correct. They are optional in this recipe.
Looked at my bananas during breakfast and realized I needed to use them. I immediately thought of this recipe to try today!
Although i would love to win the TT giftcard, i will make these bad boys regardless. I am super anxious to try these out. They look amazing! If they are anything like every other recipe of yours I have tried, then I know they will be fabulous. Your time & devotion to your diet and sharing it with all of us is awesome. Thanks, you help make eating grain-free fun…especially for those of us with little kiddos to please.
These are AMAZING!!! Definitely a keeper recipe. Thank you!
I needed something to use up bananas and this really hit the spot – very popular with my 3 year old. 
Going to try this very soon.. Looks amazing!!
I made these muffins for a staff meeting this morning and everyone LOVED them! Thanks for the great recipe
I made these this morning and they are FAB!!
I have just started eating gluten free and paleo, but being of German/French background life without the occasional treat would be impossible.
Thanks for sharing the tasty and easy recipe!!
I just made these. I didn’t add the chocolate chips or the strudel topping and they are fantastic! Thank you!
Just made these, but made them in mini muffin tin instead of large muffin one, baked for 15 mins, came out fabulous! and so cute! Great recipe! Needed only half the honey based on sweetness of the batter, and for the streusel topping, used walnuts and doubled the amount of nuts called for, everything else I made as written. As always Danielle, thanks for this recipe, another great one that tastes equal to, if not better than it’s grainy original! Look forward to getting your cookbook!
Made these today and my family loved them!!! Thank you.
Thanks for the recipe, I made them this morning. I followed the recipe exactly except: 1) I messed up and added all of the eggs @ once, 2) I added a bit of ground flax seed, 3) added an extra banana as the ones I had were a bit on the small side. Finally our eggs from the farm are jumbo, so I let them bake a bit longer. I pulled one from the middle of the pan and tested it only to find that they needed about 7 more minutes. In total, it was probably about a 30 minute baking time in my oven. So worth it – they’re delish!
Just made these to test them before I take them in for teacher appreciation breakfast on Friday. OMG–they are delicious. I didn’t need the honey since bananas were very ripe. Particularly enjoyed the streusel. I’m interested to try this with unsweetened coconut, too. Just one note… I didn’t have time to let eggs come to room temperature, so I used them right from the refrigerator. It made the wet part a little lumpy, but I worked them out before I added dry part. Thank you again for another wonderful recipe. Will enjoy sharing these, and am happy to have some type of muffin that my own kiddos enjoy, too!
Hi Danielle
I just tried to make these muffins. The taste was good, but somehow they will not raise. I actually have that problem with many of my cakes and breads. Also they stick to the muffins form though they are fully baked.
Do you have any idea what I’m doing wrong?
Thanks..
What kind of almond flour do you use? That’s usually the culprit! http://www.againstallgrain.com/almond-flour/
Thanks the link was really helpful! I used hazelnut flour so maybe that’s why.. Maybe I can order almond flour online or try make it myself.. I don’t think that the stores sell almond flour at all here in Denmark (and if they do I can imagine that it’s way to expensive).
Oh, and is it okay to use cowmilk?
Yeah that’s fine!
Well I spent ages trying to make them step to step and again they were soggy and wet, Ive even got a cup the honey made it all wet, please help me, I aslo made the pumkin bread and it was fantastic.
Maby Im not a muffin maker.
Thank you for any advise.
You have a lovely and inspiring site,Ive made the pie base twice and it was fantastic.
Have a nice day
Did you use a cup of honey or a tablespoon? If you used a cup, that’s probably why. If not, what kind of almond flour do you use? That’s usually the culprit!
Holy smokes these are good! I actually baked it in a small cake pan and it was absolutely amazing. My whole family loved it, the crunch on top is too die for!! Thank you for all that you do! Every recipe of yours that I have tried has been awesome! I truly appreciate it
Wow! These are moist, and delicious! The kids and I couldn’t tell that they are grain free. Definitely a keeper!
I forgot to mention that I was able to use Trader Joe’s almond meal in place of the blanched almond flour, and it worked very well, in case anyone else has some they want to use up