I came across these muffins on TikTok and they looked great but they required too many steps. I always make note of how complicated recipes and try to figure out how to simplify them: fewer pans, fewer layers, combined cooking effort.
Note that this approach often results in dishes that aren’t as pretty as the original and likely don’t taste quite as good. But it can mean the dish gets made all.
In this case, I tried making these muffins the right way the first time. The prep is super simple — the complexity is in the assembly. And I was not able to execute correctly anyway. Definitely check out the original recipe first because you may have more of a flair for baking than me and her original method is for sure better if you can master it. (She also describes an alternate way to make these if you don’t have a blender.)
The original calls for filling a muffin pan 2/3 full (already too complicated both because a muffin tin takes longer to fill than a loaf pan and because how do you stop batter at 2/3 anyway?), adding a streusel, fulling the rest of the way, sprinkling the rest of the streusel on top, then making pretty swirls. I was unable to fill correctly, evenly add the middle and top streusels across the muffins, and definitely unable to swirl.
So why not just mix the streusel into the batter to evenly distribute it then pour the whole thing into a loaf pan?
I also doubled the recipe (is almost too much for the Vitamix) and put the flax in the batter instead of the streusel and cut back on the oil and butter.
- 4 bananas
- 18 pitted dates
- 2 cups cashews
- 120 grams rolled oats
- 1 cup unsweetened almond milk
- 2 T baking powder
- 1/4 t salt
- 4 T flax
- 4 T brown sugar
- 2 t cinnamon
- 3 T melted butter (I used Miyoko’s vegan butter)
- Preheat oven to 350,
- Blend the batter ingredients.
- Mix the streusel ingredients and fold them into the batter.
- Pour the batter into two prepared loaf pans (I just used silicone ones).
- Bake for 25-30 minutes.