Banana Walnut Muffin with Caramel Streusel

The caramel streusel topping is optional, but why would you leave it out!

The caramel streusel topping is optional, but why would you leave it out!

As you can see, I did make a batch of these muffins without the Streusel topping.  They are certainly tasty enough without it, but AMAZING with it.  I imagine if you were in a crunch for time and just wanted to whip up a quick batch of muffins with that brown banana that no one would eat, it might happen.  Maybe you do not have madjool dates on hand, that could happen too. You will LOVE the caramel flavor this topping gives though, you won’t want to skip it.

I am so excited to tell you how great this muffin tastes that I forgot to mention it is paleo, gluten free, grain free, dairy free, and FULL of flavor!  The nuts and eggs in this muffin give it 5 grams of protein per serving.  That will keep you happy and satisfied longer than any muffin from your favorite coffee shop.

This idea started when a follower asked a question on Instagram about the Paleo Blueberry Muffins. She wanted to know if she could substitute walnuts for the cashews in the recipe.  My first reply was, “I do not know.  I never tried.”.  I really love a kitchen experiment, and I was dissatisfied with the I don’t know part, so I whipped up a batch quick.  Sure enough, it worked!  It changed the flavor a bit and I preferred the cashews with the blueberries.  Then I saw it…the last banana, the one that turned brown before anyone ate it and I had an idea.  Banana and walnut go perfect together.

Paleo Banana Walnut Muffin

 

Ingredients:

  •  banana
  • 1 cup walnuts
  • 3 eggs
  • 1/4 cup almond milk – if making the streusel topping, substitute water from soaking the dates.
  • 1/4 cup honey
  • 1/2 Tablespoon vanilla
  • 1/2 Tablespoon cinnamon
  • 1/4 cup + 1 Tablespoon coconut flour
  • 3/4 teaspoon baking soda

Optional Streusel Topping:

  • 4 pitted madjool dates soaked in warm water at least one hour patted dry – reserve liquid
  • 1 teaspoon cinnamon
  • 1/4 cup walnuts
  • 1 Tablespoon honey
  • 3 Tablespoons coconut flour

I started experimenting with the muffin part and brought a few batches with me to get some feedback. The next question that intrigued me was from a friend at work.  She said, “What if you put a topping on it?”.  Back home I went for a little tweaking of the batter and to work on a topping!  This recipe is the result of all of those questions inquiring minds want to know and it was so much FUN developing!

paleo banana walnut muffin

Heat oven to 350 degrees. Blend the banana, walnuts, eggs, vanilla, honey, cinnamon, and almond milk (substitute 1/4 cup of the reserved liquid from soaking the madjool dates if you are making the topping with this recipe) for at least 2 minutes until thick and smooth.

paleo banana walnut muffin

I did not have to use my full blender.  It all fit in the smoothie attachment and made it easier to work with.

In a medium sized bowl, combine the coconut flour and baking soda well.  Add the liquid ingredients to the flour and mix well.  I like to mix the batter first while I prepare the topping, or get the pan ready.  Coconut flour has the tendency to expand and I like to give it a minute or two to expand.

For the streusel topping:

The madjool dates need to be soaked in warm water for an hour.  Reserve the left over liquid and substitute this liquid for the almond milk in the recipe.  Remove the dates from the water and pat dry.  Place the walnuts in a food processor and pulse a few times.  Add the cinnamon, dates, honey and coconut flour.  Pulse to combine.  Crumble between fingers when placing on the top of the muffins.

I used a mini muffin pan.  Use baking spray to prevent sticking. Bake for 10 to 12 minutes until toothpick inserted comes out clean or springs back when gently touched.

This recipe is amazing because of all of the questions and suggestions.  Keep them coming!

Enjoy!

Mom Cooks Clean

Banana Walnut Muffin with Caramel Streusel
Recipe Type: Breakfast
Author: The Clean Cooks
Prep time:
Cook time:
Total time:
Serves: 25 mini muffins
Gluten free, dairy free, paleo banana walnut muffin with caramel streusel topping that will knock your socks off!
Ingredients
  • 1 banana
  • 1 cup walnuts
  • 3 eggs
  • 1/4 cup almond milk – if making the streusel topping, substitute water from soaking the dates.
  • 1/4 cup honey
  • 1/2 Tablespoon vanilla
  • 1/2 Tablespoon cinnamon
  • 1/4 cup + 1 Tablespoon coconut flour
  • 3/4 teaspoon baking soda
  • Optional Streusel Topping:
  • 4 pitted madjool dates soaked in warm water at least one hour patted dry – reserve liquid
  • 1 teaspoon cinnamon
  • 1/4 cup walnuts
  • 3 Tablespoons coconut flour
  • 1 Tablespoon honey
Instructions
  1. Heat oven to 350 degrees.
  2. Blend the banana, walnuts, eggs, vanilla, honey, cinnamon, and almond milk (substitute 1/4 cup of the reserved liquid from soaking the madjool dates if you are making the topping with this recipe) for at least 2 minutes until thick and smooth.
  3. In a medium sized bowl, combine the coconut flour and baking soda well.
  4. Add the liquid ingredients to the flour and mix well.
  5. I like to mix the batter first while I prepare the topping, or get the pan ready. Coconut flour has the tendency to expand and I like to give it a minute or two to expand.
  6. For the streusel topping:
  7. The madjool dates need to be soaked in warm water for an hour. Reserve the left over liquid and substitute this liquid for the almond milk in the recipe. Remove the dates from the water and pat dry. Place the walnuts in a food processor and pulse a few times. Add the cinnamon, dates, honey and coconut flour. Pulse to combine. Crumble between fingers when placing on the top of the muffins.
  8. I used a mini muffin pan.
  9. Use baking spray to prevent sticking.
  10. Bake for 10 to 12 minutes until toothpick inserted comes out clean or springs back when gently touched.
Serving size: 3 mini muffins Calories: 187 Fat: 7 g Carbohydrates: 27 g Sugar: 19 g Sodium: 162 mg Fiber: 5 g Protein: 5 g

 

 

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