Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
Banana Cinnamon Crumble Muffins
Course:
Breakfast, dessert
Cuisine:
Dairy-Free, Gluten-Free
Servings:
14
Muffins
Ingredients
Banana Bread Muffin
2
eggs
2-3
ripe bananas
1 + 3/4
cup
all-purpose gluten-free flour
1/4
cup
coconut oil
melted
3/4
cup
sugar
2
tsp
baking powder
1
pinch
of salt
Cinnamon Crumb Topping
1/2
cup
powdered sugar
(you can make your own in a blender)
1/2
cup
all-purpose gluten-free flour
4
tbsp
coconut oil
melted
1/2
tsp
ground cinnamon
Instructions
For The Muffins
Preheat the oven to 325°F
Combine wet ingredients (eggs, bananas and 1/4 cup melted coconut oil) together in a blender
In a bowl whisk together the gluten-free all purpose flour, sugar, baking powder, and salt for the muffins
While blending the wet ingredients, slowly add in the combined dry ingredients for the muffins
Once well combined, pour 1/4 cup of batter into a lined muffin tray
For the Crumble
Melt the coconut oil and combine all crumble ingredients in a bowl
Mix the ingredients for the crumble well
Once well mixed, top the muffins with the crumble mixture before baking (dividing it evenly among the muffins)
Bake the Muffins for 45 minutes or until a toothpick comes out clean
Notes
*if you're making this for
you're
plant-based friends, try subbing flax eggs or
apple sauce
for the eggs