Banana Coffee Cake Muffins with Blueberry Elderberry Filling (vegan) + Norm's Farms Giveaway | picklesnhoney.com

Banana Coffee Cake Muffins with Jam Filling

Banana Coffee Cake Muffins with Blueberry Elderberry Filling (vegan) + Norm's Farms Giveaway | picklesnhoney.com

This post is sponsored by Norm’s Farms.

My current recipe development process is to think about something I’d like to make, the main flavor I want to feature, and then what I can do to make it more interesting. I could stop there, but recently what’s been happening is that I go on to ask myself “And then what would be good? …And then what would make that even better?” It’s part of the reason I don’t take recipe notes with pen and paper and instead have one super massive Google doc with my life recipe plans—the pen and paper method became illegible even to me. The downside is that the recipe notes happen when my hands are usually covered in chocolate and flour and so my keyboard is, um, sticky. Also, it’s making for some very long recipe titles because I want to tell you every detail of the recipe in the title. Banana spelt muffins! Blueberry elderberry filling! Cinnamon streusel topping! (I’m working on this)

My thought process for today’s creation went something like:

It’s been a while since I made muffins. Maybe I should make them mini? No, I want full-size all the way. Oh, I could make banana bread! I love my banana bread recipe; that one never fails. I really need to use up the spelt flour before we move. I love spelt flour. If I had to choose a favorite flour, it would be spelt. …Okay, so banana muffins, but then what? Well, what if I put this elderberry jam in the center? It would be like a surprise when you cut them open! And some sort of topping? Like a streusel?! I haven’t made a classic streusel before…wait, did I just make a coffee cake…muffin?!

I get really excited during the brainstorming phase, but even more excited when I share my latest recipe with Aaron and he does this little pause thing where he gets quiet for a couple of seconds, closes his eyes, and then looks at me and says in a very serious tone, “Amanda, these are really good. I could eat these every day.” ← He says that about anything I make that he likes, which of course always makes me chuckle because I then visualize the absurdity of him eating all of these things every day.

Banana Coffee Cake Muffins with Blueberry Elderberry Filling (vegan) + Norm's Farms Giveaway | picklesnhoney.com

I kept debating about whether to use jelly or jam or preserves for the muffin filling, and then I got thoroughly confused about the difference between each and had to Google it. If you’ve ever wondered the same, my understanding is that jelly is made from fruit juice, jam from crushed fruit, and preserves from chopped fruit in fruit juice.

I was able to taste all three side-by-side when I received an adorable assortment from Norm’s Farms, a small family business based out of North Carolina. They specialize in elderberry jams and extracts, with some classic flavor pairings like blueberry elderberry, and others like elderberry ginger pecan that are more unique. All are delicious and high in vitamins A, B and C, as well as iron and potassium, and what I especially like is that elderberry plants are a hardy perennial and naturally disease resistant, which makes for more sustainable farming.

Banana Coffee Cake Muffins with Blueberry Elderberry Filling (vegan) + Norm's Farms Giveaway | picklesnhoney.com

Banana Coffee Cake Muffins with Blueberry Elderberry Filling (vegan) + Norm's Farms Giveaway | picklesnhoney.com

I ultimately went with the blueberry elderberry preserves in my muffins (in addition to eating it straight out of the jar), but jelly or jam would work equally well.

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Banana Coffee Cake Muffins with Jam Filling

Banana Coffee Cake Muffins with Blueberry Elderberry Filling (vegan) + Norm's Farms Giveaway | picklesnhoney.com

Banana Coffee Cake Muffins with Jam Filling

Vegan,

Serves: 12 muffins


Prep Time: 15 mins

Cook Time: 18 mins

Total Time: 33 mins

A whole grain banana muffin with a tender crumb, sweet fruit filling, and cinnamon streusel topping. This is an easy recipe that is sure to impress.

Banana Coffee Cake Muffins with Blueberry Elderberry Filling (vegan) + Norm's Farms Giveaway | picklesnhoney.com

Banana Coffee Cake Muffins with Jam Filling

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Ingredients

For the muffins:

  • 2 large, very ripe bananas, mashed
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil, softened
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract
  • 2 cups spelt flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

For the fruit filling:

  • 1/3 cup Norm's Farms Blueberry Elderberry Preserves

For the streusel topping:

  • 1/2 cup spelt flour
  • 2 1/2 tablespoons coconut sugar
  • 1 1/2 tablespoons vegan butter
  • 1 1/2 teaspoons ground cinnamon
  • pinch of sea salt

Cuisine: Vegan Servings: 12 muffins

Prep Time: 15 mins Cook Time: 18 mins Total Time: 33 mins

A whole grain banana muffin with a tender crumb, sweet fruit filling, and cinnamon streusel topping. This is an easy recipe that is sure to impress.

Instructions

  • Pre-heat the oven to 350 degrees F.
  • Lightly grease or line a muffin pan and set it aside.
  • In a large bowl, mix together the mashed bananas, coconut sugar, coconut oil, applesauce, non-dairy milk, and vanilla.
  • Sift in the flour, baking powder, baking soda, and salt. Mix until just combined.
  • Spoon 1 heaping tablespoon of the batter into each muffin tin (I used a cookie dough scoop and it worked perfectly). Next, spoon 1 heaping teaspoon of the fruit preserves into the center. Using the remaining batter (another 1 heaping tablespoon), fill each muffin tin until nearly full.
  • Combine the ingredients for the streusel topping using a fork or your fingers and sprinkle it evenly across the batter. The texture should resemble wet sand.
  • Bake the muffins for 18-20 minutes, or until firm to the touch and golden brown. Allow to cool slightly before removing from the muffin tins. I like the muffins best when they're still warm, but they're great at room temperature too.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Beth R. says

    I want to put all of these muffins into my face. They look outstanding!

    1. Amanda says

      haha Come on by and I will hook you up! I have too many muffins for my own good.

  2. sue says

    my recipes generally revolve around what i’m craving at the moment and what i have in stock – usually i am out of a certain ingredient so i have to make substitutions or improvise and that’s how new ideas are born!

  3. Abby says

    I usually work like you, starting either with something I’m craving or an ingredient that’s in season and scrumptious!

  4. Jacky says

    Usually I have to be inspired first by reading vegan blogs, and then I customize to suit my tastes (less sugar, favorite flavors, etc.).

  5. Sophia says

    I am remarkably hesitant to cook without following someone else’s recipe, which is why I’m so reliant on the blogs I follow. Anytime I do make something up, it’s thoroughly un-creative and based on the leftover veggies and whatnot I have sitting in the fridge.

  6. Stacy says

    Unfortunately, I have no process. I use recipes 90% of the time and the other 10% I might change up 1-2 ingredients in the recipe! 🙂 The muffins look amazing!!

  7. Aimee B. says

    I don’t really have a process. I usually take an existing recipe and just mess around with it to fit my family’s taste.

  8. Really my process is just get the general idea, then go to the store and grab a bunch of ingredients, and then just wing it! It always turns out good, so I think it’s working 😉

  9. Amanda says

    This farm is less than 20 miles from where I live. My local grocery co-op sells their jam and it is unbelievable. Someone was giving free samples of the jam and Elderberry syrup with sparkling water. I bought a jar of the elderberry pecan ginger jam. I bought a jar last year and inhaled it in four days. Lately my general process for new receipes involves using leftovers from the previous week’s farmer’s market haul.

    1. Amanda says

      I’m jealous you have Norm’s Farms jams locally! I hope they expand to Boston soon.

  10. jacquie says

    no real process – slightly adapting recipes to what i have on hand.

  11. heather says

    When creating a new recipe I like to add in things that I think will be good but it is difficult because sometimes I only add a pinch of this or a dash of that so when a recipe turns out really good it is hard to make it again.

  12. Usually my process starts when I’ve eaten something at a restaurant that I can’t get enough of. I’ll try to take those flavors and turn them into a new dish.

  13. MelodyJ says

    The sense of creativity.

  14. Carolsue says

    First I find a recipe — usually on Pinterest. First I try to follow it pretty closely, then I start adding or substituting different things the second time I make it.

  15. this is like eating PBJ sandwich but only better!!!

    1. Amanda says

      Yes!! And now you have me thinking about making pb muffins with a jam filling…oh, that sounds good!

  16. Deanne O says

    I open the fridge, look in the cupboards and see what I have to work with and what might inspire me.

  17. Emelie says

    This recipe looks amazing! I always start creating a recipe by what i’ve got in the house.

  18. I usually create a new recipe using what I already have in my pantry/kitchen!

  19. Jamie H says

    My process? I open the pantry and hope my creative genes are flowing!

  20. Ashley Mauceri says

    Admittedly, I am terrible at creating recipes on my own. While I am comfortable taking some liberty with spices, I much prefer to follow someone else’s directions so I am sure to have a delicious end result! 🙂

  21. Kathleen says

    I haven’t created my own recipes yet… however, I do tweak a little bit to match my preferences. Does that count? 🙂

    1. Amanda says

      That totally counts! 🙂

  22. Alicia says

    I usually check out instagram or pinterest for visual ideas and when I finally find something I want to make, I find away to recreate it my way without looking at a recipe.

  23. Laura S. says

    Intuition! And when in doubt add more spice or sweetener! Haha. 🙂 Thanks Amanda!

  24. chickie brewer says

    I usually have to see what I have in the fridge and cabinets first. (and what I am craving)

  25. I don’t really create new recipes – just tweak my tried and true ones. Usually I’ll make something and then puts notes with the recipe for next time – like: try adding 1/2 pecans and a whole can of pumpkin puree.

  26. Terri Cole says

    In the early ’70’s, when I was learning to cook to from my mom’s Betty Crocker cookbook, there was a recipe for “Surprise Muffins”. Yep, with jam in the center! My little sister and I thought they were the best thing ever invented! I’m looking forward to trying your lovely version of an old favorite. 🙂

    When I create a new recipe now it’s likely to be “Hmmm, I wonder what needs to be used up before it goes bad”. Some of my favorite meals have been born that way!

    1. Amanda says

      What a great memory, Terri! I hope these muffins live up to Betty Crocker! 🙂

  27. Kristen says

    I don’t create recipes…I follow other people’s! Thank you!

    …I think the most I’ve ever done is add some nuts to some cookies…lol

  28. Tomi says

    I think about what I’m in the mood for and see what I have in the house to figure out if I can make it. If I’m missing anything, I figure out what substitutions I can make. Usually, though, I start with one ingredient and build around it with what I have available. I might start with kale and end up with a stir fry, or salad creation. Or, I may have left over quinoa and just start adding to that. It really depends on what is calling to me. 🙂

  29. And here I was juuuust thinking I hadn’t made muffins in ages….

    These look delicious, especially the banana combined with that filling! And thanks for the tidbit on the difference between jelly, jam and preserves. I never knew!

  30. Annette says

    I’m not the creative type and only recently (this century) learned to cook. I usually look for a recipe online; if I want to make it right away I look for something with the ingredients I have on-hand. Occasionally, I change things up, especially if I’m making the recipe for the 2nd or 3rd time.

  31. Maggie kim says

    Usually a lack of ingredients and me being lazy in not wanting to go to the store leads to new recipe creations, sometimes it ends up being surprisingly delicious haha

  32. Emily says

    can i use coconut oil instead of butter?

    1. Yes, coconut oil will work in place of butter in the topping. 🙂

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