BANANA CRUMBLE MUFFINS
What is your absolute favorite part about eating a muffin? If your answer is not the freaking CRUMBLE TOPPING, then you answered wrong. A crumble topping takes anything to the next level, if its got it, I am all about it.
This muffin is everything . It is extremely moist (I know you hate that word, but it is ) Its not overly banana-ey and has the perfect hint of sweetness. These can be made without the crumble, but then again, why?.
I n g r e d i e n t s
C R U M B L E
1/2 cup GF oat flour (simply blend oats in a blender until powdery)
1/4 cup tapioca flour
1 tsp cinnamon
3 tbsp melted ghee or coco oil
2 tbsp coconut sugar .
*combine oat flour, tapioca, coconut sugar and cinnamon in a small bowl. Mix well. Slowly add ghee and use a fork to combine. create a grainy sand like mixture. You want small little crumb clumps, not overly wet!
D R Y
1 cup GF oat flour
3/4 cup almond flour (not almond meal)
2 tsp baking powder
1 tsp baking soda
1/4 teaspoon sea salt
1/3 cup chopped pecans ( optional)
** EXCEPT FOR PECANS, mix all dry ingredients in a small mixing bowl
W E T
1 flax egg - ( 1 tbsp flax meal, 2 tbsp water mixed)
2 brown spotty bananas
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 tsp apple cider vinegar
2 tbsp coconut oil, melted
1.5 tbsp almond milk
1/4 cup coconut sugar
D i r e c t i o n s
Preheat your oven to 375 and lightly rub down your muffin pan with melted coconut oil/ ghee, unless using silicone cupcake liners!
Make your flax egg in a small bowl and set aside. Mash bananas with a fork in a mixing bowl. Once thoroughly mashed add apple sauce and almond milk, continue to stir. Add in your coconut sugar, apple cider vinegar, vanilla extract, coconut oil and whisk away!
Make your crumble + set aside. Add your dry ingredients into your wet mixture and fold in until mixed. Add in your pecans, stir a few more times. Scoop mixture into each muffin mold, I used about two tbsp per muffin!
Bake 18- 28 minutes (check at about 18), or until no batter comes out on a toothpick and the tops are golden brown! The time will vary depending on muffin pan size, liners, etc! Let cool for about 12 minutes!