Ingredients
Scale
- 1 cup graham flour*
- 1/2 cup whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Sea salt to taste
- 1/4 cup olive oil
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 large egg
- 3 large overripe bananas, mashed
- Handful of chocolate chips
Crumble
- 1/4 cup crushed bunny grahams (graham crackers)
- 1 Tbsp whole wheat flour
- 1 Tbsp drippy peanut butter
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 14 liners.
- Combine graham flour, whole wheat pastry flour, baking soda, cinnamon and sea salt in a large mixing bowl. Set aside.
- In a medium bowl, whisk together olive oil, brown sugar, maple syrup and vanilla extract with a hand blender. Add in the egg and mashed banana and continue to blend until fully combined and no big chunks remain.
- Pour the wet ingredients into the dry and combine with a mixing spoon or spatula until just combined. Be careful not to over mix the dough here. Fold in your chocolate chips then fill each muffin tin 3.4 of the way full with the batter until used up.
- To make streusel, simply combine all the streusel ingredients with a fork or spoon until fully mixed. Sprinkle a little onto each muffin then bake for 20-25 minutes. A toothpick should come out clean and that’s when you know they’re done!
- Allow to cool for 5 minutes in the muffin pan before transferring to a cooling rack. Enjoy!
Notes
To make graham flour simple grind graham crackers in a blender until a flour forms. I used Annie’s Homegrown bunny grahams.
Makes 14-16 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well!