BANANA CRUMB MUFFINS
BANANA CRUMB MUFFINS
Serves: 5
Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes
Accommodates: PHASE 1
These muffins will not have you missing the age-old banana muffins we all grew up on. They are so moist, not too sweet, and the crumb topping adds plenty of extra excitement.
INGREDIENTS
Muffins:
Crumb Topping:
DIRECTIONS
Instead of muffins you can use a well greased 8 x 8 pan, or double the recipe and pour into a 9 x 13 pan. Increase the cooking time to about 30 minutes or until a butter knife inserted into the center comes out clean.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes
Accommodates: PHASE 1
These muffins will not have you missing the age-old banana muffins we all grew up on. They are so moist, not too sweet, and the crumb topping adds plenty of extra excitement.
INGREDIENTS
Muffins:
- 2 ripe bananas
- 3 eggs
- 3 Tbsp honey
- 1/4 cup coconut oil, melted
- 1/2 cup coconut flour
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1 tsp vinegar
Crumb Topping:
- 1 Tbsp coconut oil, melted
- 1/4 cup coconut flour
- 2 Tbsp coconut sugar
- 1 tsp cinnamon
DIRECTIONS
- Preheat your oven to 350 degrees. Line a muffin tin with 10 paper liners.
- Mash the bananas in a medium-size glass bowl. Mix in the eggs, honey, and coconut oil. Add in the flour and spices, mix until well combined. Add in the baking soda and vinegar last, mixing until just combined. Divide evenly amongst the muffin tins.
- In a small glass bowl combine the crumb topping ingredients and sprinkle evenly over each muffin. Place in the preheated oven and bake for 20 minutes.
- Garnish with fresh bananas if desired.
Instead of muffins you can use a well greased 8 x 8 pan, or double the recipe and pour into a 9 x 13 pan. Increase the cooking time to about 30 minutes or until a butter knife inserted into the center comes out clean.