Banana Crumb Muffins

Grain-Free Banana Crumb Muffins

Grain-Free, Gluten-Free, Dairy-Free, Nut-Free, Paleo

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Recipe adapted from Zenbelly's Banana Bread Recipe

We've all been guilty of leaving a few extra bananas on the counter overnight, but we now present to you the perfect way to use them! These grain-free banana muffins are super easy to make... you only need one bowl and they take less than an hour to whip up. The cinnamon crumb is just the spiced sweet crunch on top!

Yield: 12 muffins

Muffin Ingredients

• 3 bananas (about 1 ½ cups when mashed)
• 3 large eggs
• ½ cup avocado oil
• ¾ cup brown sugar or coconut sugar
• 1 teaspoon vanilla extract
• 150 grams Otto's Naturals - Cassava Flour (1 cup, un-sifted before measuring)
• ½ teaspoon baking soda
• 1 ½ teaspoons Otto's Naturals Grain-Free Baking Powder
• ½ teaspoon finely ground sea salt
• 1 ½ teaspoons cinnamon

Topping Ingredients

• ½ cup packed brown sugar or coconut sugar
• ¼ cup Otto's Naturals - Cassava Flour
• ½ teaspoon ground cinnamon
• 2 Tablespoons unsalted butter, cold

Instructions

1. Preheat the oven to 350°F. Line a standard muffin pan with 12 liners. 
2. In a large bowl, mash the bananas with a fork – the consistency can range from completely smooth to chunky, depending on your preference.  
3. Whisk in the eggs, avocado oil, coconut sugar and vanilla extract  
4. In a small bowl, whisk together cassava flour, baking soda, baking powder, salt, and cinnamon.  
5. Stir the dry ingredients into the wet ingredients until just combined. Divide the batter among the muffin liners.  
6. Combine the topping ingredients in a food processor. Pulse until a coarse crumble forms. Sprinkle the crumble over each of the muffins.  
7. Bake for 25-30 minutes, or until dark golden brown and baked through. Allow to cool for 10 minutes before transferring the muffins to a cooling rack.