Chewy Granola Bars

gluten-free // yields 9-12 bars – time: 40min

2 cups old-fashioned [gluten-free] rolled oats

1/2 cup ground flaxseed

1/3 cup walnuts, coarsely chopped

3 tablespoons sunflower seeds

2 tablespoons light brown sugar

2 tablespoons chia seeds

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup coconut oil

1/2 cup creamy almond butter

1/3 cup honey

1 teaspoon vanilla extract

Preheat oven to 350*F. Line a 8x8-inch baking dish with parchment or waxed paper, leaving extra paper hanging over the edges. Spray the paper with nonstick spray.

In a large bowl, whisk together the oats, flaxseed, walnuts, sunflower seeds, brown sugar, chia seeds, salt, and cinnamon. Set aside.

In a small saucepan over low heat, combine the coconut oil, almond butter, honey, and vanilla extract. Stir the mixture until the oil and almond butter melt. Remove the pan from the heat and pour into the oat mixture. Stir the mixture until all of the ingredients are wet and the granola begins to come together. Press the mixture into the lined dish, smoothing out the top and corners with a spoon.

Bake the bars until slightly brown on top, 25-30 minutes. Remove from the oven and let the bars cool in the pan completely. [They’ll firm once fully cooled.] When you’re ready to cut the bars, life the parchment paper from the pan so it comes out in one square. Cut the square into 9 or 12 bars and wrap each in plastic wrap to store. These will stay fresh for 2 to 3 days at room temperature or a bit longer in the fridge.

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Notes: I used a 9x9 pan with parchment paper [ungreased]. I also subbed coconut sugar for the light brown sugar, added 3 tablespoons cacao nibs, used pepitas instead of sunflower seeds, used 2 teaspoons vanilla, and forgot to add the walnuts [oops]. Mine were golden brown at 18 minutes.

To veganize: I would sub half of the honey with brown rice syrup and half with maple syrup.

Do I even need to write words in this post with a recipe title like that? Probably not, but I just can’t help myself.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Recognize the new board I’m using? Pretty excited about it!

Now back to butter.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Brown butter to be exact. It’s easier than you think to make and adds a whole extra depth of flavor to baked goods. In this recipe I’ve used it in the muffins and in the streusel topping. If you can keep yourself from eating all of the topping before putting the muffins in the oven I commend you. It’s kind of insane. You’ll see soon enough.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

See. Right here.

I did something a little tricky and not only used brown butter in this topping but also banana! It gives the muffins an extra kick of happy. The mixture isn’t a crumble due to the mashed banana but more of a thick dough. You are going to l.o.v.e. it.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Someone please come help me on baking days. The messes are out of control. Especially when multiple trials are involved. Luckily, these muffins only needed two tries.

I tried to change up a few things from an existing recipe, like adding an extra egg and changing the flour ratios, but I could tell with the first bite they weren’t up to snuff for you guys. The extra egg was just too much. If you’ve ever added 1 egg too many to a baked good you know what I mean. It’s like it turns too stiff or something and doesn’t have as tender a crumb.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

But the good news is batch two exceeded my expectations.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

The texture was possibly the best yet for any muffin I’ve made and the little crunchy bits of chocolate just take it to another level. Not to mention the crunchy brown butter banana streusel topping.

Still can’t get over the topping.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

The muffins have a lovely crispy top [!!!] and a perfectly soft and tender interior texture. It’s just the right amount of crumbly. The kind you can bite through without it falling into a million pieces. They’re dense in a good way and just lightly sweet, per the usual.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

These muffins.

Need to happen in your kitchen.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Print this!

adapted from my Coconut Banana Bread

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping

gluten-free // yields 12-14 standard muffins

for the topping:

2 1/2 tablespoons softened brown butter
2 1/2 tablespoons well mashed banana
1/4 cup + 3 tablespoons gluten-free rolled oats
1/4 cup + 3 tablespoons gluten-free oat flour
1/4 cup muscovado sugar, or brown sugar
1/2 teaspoon cinnamon
pinch of salt

for the muffins:

1 cup gluten-free oat flour
3/4 cup raw buckwheat flour
1/2 cup + 2 tablespoons almond meal
2 1/2 tablespoons ground flax meal
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup + 2 tablespoons well mashed banana
6 tablespoons 2% milk
6 tablespoons honey
4 1/2 tablespoons melted brown butter, slightly cooled
3/4 – 1 cup dark chocolate chips

Preheat your oven to 350* F and thoroughly grease a 12 tin standard muffin pan with butter or use liners.

In a bowl combine all of the ingredients for the streusel topping. Mash with a fork for a minute or so until it all comes together and turns into a very thick, paste-like dough. Set aside.

In a large bowl combine the flours, almond meal, flax, cinnamon, baking powder, soda, and salt. Stir well.

In another bowl whisk together the eggs, banana, almond milk, honey, and vanilla until fully combined. Whisk in the butter and pour the wet mixture into the dry bowl. Whisk or stir until just combined [when you no longer see dry flour].

Fold in the chocolate chips then scoop the mixture into the muffin tin until each mold is just over 3/4 the way full. Using your fingers drop little dots of the topping mixture onto the top of each muffin until you’ve used it all. Place muffin tins in your oven and bake for 20-24 minutes until golden brown around the edges and a toothpick comes out clean.

Let cool in the pan for 15 minutes then slide a knife around the edge and place on a cooling rack until fully cooled. Serve or store in a sealed container for 3-4 days. For the best texture allow muffins to fully cool.

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notes: I recommend grinding your own buckwheat flour at home with raw groats [pale yellow/green color] for a lighter flavor. You can grind them in a blender, food processor, or coffee grinder until flour-like in texture. Sift if needed and store in the fridge. Regular buckwheat flour will work but the flavor will be more pronounced. Regular butter or can be subbed instead of the brown butter if desired. To make this dairy free: Use almond or soy milk instead of 2% and use coconut oil in place of the brown butter.

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How to make Brown Butter: Heat a light colored saucepan [so you can see the brown bits] over medium/medium-low heat with 1 stick of butter cut into tablespoon sized pieces. Let melt then start whisking constantly. While you whisk the butter will start to foam, then simmer, then turn clear, and then foam a bit more and eventually little brown bits will start to show up after a few minutes. When brown bits start to form remove the pan from the heat and continue to whisk for another 20 seconds. Pour into a jar, let cool to room temperature, and then refrigerate or use in its liquid form. You’ll definitely be able to see and smell [very rich and nutty] when the butter starts to brown. If you’re using higher temperature or leave it on the burner for too long it will burn. You want golden brown liquid, not at all blackened.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

How about that for your Wednesday?

Ashley