Healthy Banana Muffins


3 very ripe bananas, peeled and mashed
1 cup unsweetened soy milk or nondairy, non-nut milk of choice
1/3 cup extra-virgin olive oil
1 tsp apple cider vinegar
1-3/4 cups brown rice flour
1/4 cup hemp hearts
1 Tbsp baking powder
1/4 tsp ground nutmeg
1/4 tsp salt

Seeded Streusel

1/4 cup raw, unsalted pumpkin seeds
1/4 cup raw, unsalted sunflower seeds
1 Tbsp sesame seeds
1 Tbsp brown rice flour
1 Tbsp coconut sugar or evaporated cane sugar
1/4 tsp salt
1 Tbsp coconut oil, solid, room temperature


  1. Preheat oven to 350ºF (180ºC). Line 12-cup muffin tin with paper liners.
  2. In small bowl, combine all streusel ingredients except coconut oil. Using fingers, cut in coconut oil until fully incorporated and crumbly.
  3. In large bowl, mix mashed bananas, nondairy milk, oil and vinegar until combined.
  4. In medium bowl, combine rice flour and remaining ingredients. Add flour mixture to banana mixture and mix until combined.
  5. Divide batter evenly among paper liners. Top each muffin with prepared streusel. Bake for 15 to 20 minutes, or until toothpick inserted in centre comes out with just a few crumbs clinging to it. Cool on wire rack. Store in airtight container at room temperature or in refrigerator and eat within a few days, or freeze for up to 1 month.

Makes 12 muffins.

Source: Sage magazine