Enjoy these rich, nutritious banana crumb muffins with a buttery, dairy-free cinnamon streusel. Made with oat and almond flour, maple syrup, and the nicest crumb ever.
INGREDIENTS
Banana Muffins:– 2 egg– 2 large spotty ripe bananas, (1 cup mashed)– ¼ cup real maple syrup– 1 tbsp melted coconut oil– 1 tsp vanilla extract– 1 cup almond flour, spooned & leveled– 1 cup homemade oat flour*, spooned & leveled– 1 ½ tsp ground cinnamon– 1 tsp baking powder– ½ tsp baking soda– ¼ tsp salt, optionalCrumb topping:– ¼ cup homemade oat flour*– 1 tsp ground cinnamon– 2 tbsp coconut sugar– 2 tbsp melted coconut oil
INSTRUCTIONS
A muffin tray should be lined and the oven preheated to 350°F. Skip this step if using store-bought oat flour.
Step 1
Add 1.5 cups rolled oats to a blender. Blend the oats for 20–60 seconds to get a fine flour. Next, measure 1 cup of flour and reserve ¼ cup for the crumble topping.
Step 2
Mix almond flour, oat flour, cinnamon, baking powder, baking soda, and salt in a small basin. Put it aside.
Step 3
Mix mashed bananas, eggs, maple syrup, coconut oil, and vanilla in a large basin. Mix the dry ingredients until no flour lumps remain.
Step 4
Divide the batter evenly between muffin cups and top with crumb topping. Bake 20–25 minutes until a toothpick comes out clean. Enjoy the muffins after cooling!