Ingredients:
For the batter:
6-8 Bananas or (944 grams)
3 ½ cups dark brown sugar (728 grams)
4 eggs (200 grams)
1 ½ cups buttermilk (336 grams)
3 Tablespoons Oil (36 grams)
2 ½ cups All Purpose Flour (300 grams)
2 Tablespoons baking soda (28 grams)
1 teaspoon salt (6 grams)
1 cup butter, melted (227 grams)
For the oat streusel:
Butter
1 ⅓ cups Rolled Oats (120 grams)
½ cup granulated sugar (85 grams)
¾ cups Hemp Heart Baking Flour (100 grams)
½ cup butter, cold (120 grams)
Directions:
Before you begin, set your oven to 350 degrees.
Place butter in a microwavable bowl and microwave for 30 seconds or place on the stove to slowly melt.
Place bananas on a baking sheet with skin on. Roast for about 20 minutes. You will want the skin of the bananas roasted until black. Take the bananas out of the oven and let them cool for 20 minutes.
Remove bananas from the skins and place them in a mixing bowl. Take the banana peels and squeeze as much juice as you can into the bowl before discarding. This will allow for a concentrated banana flavor without using artificial extracts.
Mash the bananas with a fork until you reach desired consistency (chunky is recommended).
Add buttermilk, brown sugar & eggs to the bowl of mashed bananas and mix with a whisk until mixture is cohesive.
Sift All Purpose flour, baking soda, salt. Once sifted slowly mix the dry ingredients into the buttermilk banana mixture. Once mixed, slowly add melted butter.
Allow the mixture to sit in the fridge for at least 2 hours so the Hemp flour and all purpose flour can fully absorb the butter and buttermilk.
Measure out all dry ingredients into a bowl. Cut the cold butter into small cubes or use a cheese grater to grate the butter into the dry ingredients. Mix with a spatula until thoroughly mixed. You will want to keep the mixture light and crumbly. Do not make it into a dough or paste. Place mixture in the fridge until ready to use.
Set the oven to 350 degrees. Scoop batter into the lined muffin pan until the muffin tin is ¾ full. Add 1 to 2 tablespoons of streusel to the top of the batter. For “jumbo muffins” , bake for 20 to 25 minutes. For smaller muffins, please bake for 10 to 15 minutes.
Allow to cool and enjoy!
Add 1 cup of dark chocolate chips or desired chopped nut.
Add 1 tablespoon of peanut butter or nutella to the center of the muffin to add a fun surprise!
If you desire a glaze on top, please mix 1 to 1 ½ cups powdered sugar and ¼ cup water or milk and drizzle on top of the muffins,
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