Not many bakers have the courage to bake with gluten free flour. It takes an uber creative one and that’s Uche, the ingenious hands that craft beautiful, delicate, decadent bakes at Annas Pastries, Ottawa Canada. She made these Brown Butter Banana Muffins with Streusel Topping with our ground Malted Bambara. I was so excited to receive the recipe from her. If you’re a baker, this is one gluten free, protein rich muffin you should add to your menu.
Muffin Ingredients
1 cup malted Bambara
1 tsp baking powder
pinch of salt
1 tsp cinnamon
2 large bananas or 3 small
2 TBspn brown sugar OR honey
1/4 brown butter
3/4 cup milk (I used 3.25%) but you can use plant based
Flavoring (I like butter vanilla flavoring but you can use vanilla, butter or whatever you have)
Brown your butter and transfer to a heatproof container to cool. Here is a video on how to brown your butter.
Mix your flour, salt, cinnamon and baking powder. When butter is cool to touch, add sugar, stir well till combined, add mashed banana and flavoring. Stir well. Add milk, stir to combine. Then add dry ingredients. Stir till very well combined. Put dough in a pan or in muffin tins.
Streusel Ingredients
2tbspn butter (firm to touch but room temp)
1/4 oats (I used steel cut but you can use any kind)
2 TBps packed brown sugar
1 tspn cinnamon.
In another bowl add 2tbspn butter (firm to touch but room temp), 1/4 oats (I used steel cut but you can use any kind), 2 TBps packed brown sugar and 1 tspn cinnamon. Mix till combined. It will be crumbly. put. Your streusel on top. Bake at 350 for 25-30 (I baked for about 27 mins)
I present Annas Pastries, Brown Butter Bambara Muffins.
wn