Nothing like a little 5am baking for some Fall recipe testing. My new Paleo Banana Cinnamon Crumb Muffins are the perfect treat - not overly sweet but so delicious as a quick breakfast or on-the-go snack. Yields 7 muffins.
1 banana, overripe
¼ cup unsweetened almond milk
¼ cup organic coconut sugar (I like Big Tree Farms)
¼ cup almond butter (I like Artisana)
¼ tsp organic vanilla extract
1 tsp organic almond extract
1 cup blanched almond flour
2 Tbsp tapioca flour (sub Pamela's Not Xanthan Not Guar)
¼ tsp cinnamon
½ tsp baking soda
A pinch of JF Spicy Salt
Vegan butter, to grease the muffin tin (sub ghee)
2½ Tbsp vegan butter (sub ghee)
½ cup blanched almond flour
¼ cup organic coconut sugar
1½ tsp cinnamon
Preheat the oven to 350º. In a large bowl, add the banana, egg, almond milk, coconut sugar, almond butter, vanilla, and almond extract. Beat with a whisk or hand mixer until smooth.
In a separate bowl, whisk together the almond flour, tapioca flour, cinnamon, baking soda, and JF Spicy Salt. Gradually fold your wet ingredients into your dry until fully combined and without any lumps.
Fill 7 sections of the prepared muffin tin, then set aside.
Combine all crumb topping ingredients with either a food processor, fork, or pastry blender. A pasty/crumbly texture will form.
Finish each muffin with a good amount of crumb topping; use all of it. Then bake for about 15 minutes - they should be lightly browned.
Remove from the oven and let stand for about 2-5 minutes, before transferring to a cooling rack to cool completely. Enjoy!
Recipe adapted from The Paleo Running Momma.