Chocolate Banana Toffee Muffins w/ Watermelon Seed & Ground Walnut Streusel Topping

RECIPE BY NELSON @FRESH_N_GREY

Ingredients

Muffins

• ½ cup butter
• ¼ cup olive oil
• 1.5 cups brown sugar packed
• 1 cup white granulated sugar
• 2 large eggs at room temp
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon extract
• 6 large bananas, smashed
• 2.5 cups all-purpose flour
• ½ cup Fava Bean protein powder
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon instant espresso powder
• 1 teaspoon salt
• ½ cup almond milk
• 1.5 cups toffee bits

• 1 cup ground walnuts
• 1.5 cups thick rolled oats
• ½ cup ground oats/oat flour
• 1 stick butter, room temp-just chilled
• ½ cup olive oil
• 1 cup watermelon seed butter
• 1 teaspoon salt
• 1.5 cups brown sugar
• 1.5 cups white granulated sugar
• 2 Tablespoons Mixed Spice

1. Preheat oven to 350 degrees F and line a standard 12 cup non stick muffin tin with liners.
2. Prepare the streusel topping by mixing all the ingredients together until you get a crumbly texture. I would suggest using a stand mixer, scraping the sides, mixing, chilling for a bit, then mixing again. If you chill it well after mixing once, you can then crumble it further by hand to get a nice granular effect. Set aside.
3. In a large bowl, whisk together sugars, butter, olive oil, vanilla extract & cinnamon extract until creamy/airy. Add eggs 1 at a time until well mixed.
4. Whisk in the mashed bananas.
5. In a separate bowl mix the flour, fava or chickpea powder/flour,baking soda, baking powder, cinnamon, espresso powder & salt. Sift in the cocoa powder.
6. Fold the toffee bits in.
7. Scoop evenly into the prepared muffin tin. You should get 24-25 muffins.
8. Top generously with streusel topping.
9. Bake for 30-35 minutes at 350 degrees F.
10. An inserted & removed wooden pick should come out clean.
11. Let Muffins cool well in the pan before transferring them to a wire rack.

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