Banana Almond Coffee Cake Muffins (Paleo

• Produce

  • 1 Banana, overripe

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 1 Egg

• Condiments

  • 1/4 cup Almond butter

• Baking & Spices

  • 1 tsp Almond extract, organic
  • 1 5/8 cup Almond flour
  • 1/2 tsp Baking soda
  • 2 1/2 tsp Cinnamon, ground
  • 7/16 cup Palm sugar, organic
  • 1 pinch Sea salt
  • 2 tbsp Tapioca flour

• Bread & Baked Goods

  • 1 Ghee or butter to grease muffin cups

• Dairy

  • 3 tbsp Ghee

Found on paleorunningmomma.com

Description

Ingredients

• For the Muffins:
• 1 overripe banana
• 1 egg
• ¼ cup unsweetened almond milk
• ¼ cup organic coconut sugar
• ¼ cup almond butter
• 1 tsp organic almond extract
• 1 cup blanched almond flour
• 2 tbsp tapioca flour
• ½ tsp baking soda
• pinch sea salt
• Ghee or butter to grease muffin cups
• For the Crumb Topping
• 3 tbsp ghee, cold - or pastured butter if you can do dairy
• ½ cup + 2 tbsp blanched almond flour
• 3 tbsp organic coconut sugar
• 2 and ½ tsp ground cinnamon

Directions

• Preheat oven to 350 degrees
• In a large bowl, beat together - with a whisk or hand mixer - the banana, egg, almond milk, coconut sugar, almond butter, and almond extract, until smooth.
• In a separate bowl, combine the dry ingredients and slowly add to the wet mixture until fully combined and smooth. Fill greased or lined muffin cups about halfway with this mixture and set aside while you make the topping.
• To make the crumb topping, combine all ingredients in a bowl and blend with a pastry blender, or combine using a food processor, until it forms a pasty/crumbly texture.
• Top each half filled muffin cup with the crumb topping, using all of it.
• Bake the muffins in the preheated oven for about 15 minutes, or until lightly browned and a toothpick comes out clean from the center of one.
• Remove from oven and let stand for about 2-5 minutes, then carefully transfer to a cooling rack to let cool completely.
• Makes about 9 muffins. Enjoy!