BANANA CINNAMON CRUMB MUFFINS

A scrumptious and wet classic banana muffin with delivered cinnamon and crumb topping. those Banana Cinnamon Crumb desserts also are gluten-loose and lightened-up. ideal for weekday breakfasts or snacking.

BANANA CINNAMON CRUMB MUFFINS

Writing this post took approximately as many tries as perfecting this recipe. a lot in order that I’m beginning to assume these Banana Cinnamon Crumb cakes are looking to torture me one crumb at a time.

One component I’ve found out about myself is that I carry out my exceptional work when I’m not dashing the technique. can i produce good stuff under strain? sure, however it’s even better after I give myself time.

BANANA CINNAMON CRUMB MUFFINS

INGREDIENTS
For the Muffins:
  • 1 1/2 cups gluten-free flour
  • 1/2 cup rolled oats (gluten-free, if necessary)
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 large ripe bananas
  • 1 egg
  • 1/4 cup coconut oil, melted
  • 3/4 cup unsweetened almond milk
  • 1/3 cup coconut palm sugar (or brown sugar)
  • 1 tsp vanilla extract
  • For the Cinnamon Crumb Topping:
  • 1/3 cup rolled oats (gluten-free, if necessary)
  • 1/2 tsp cinnamon
  • 1 T coconut oil, solid
  • 2 T coconut palm sugar (or brown sugar)


INSTRUCTIONS
  1. Preheat oven to 350 levels F.
  2. Place muffin liners in a muffin tin or spray with coconut oil.
  3. In a massive bowl integrate gluten-unfastened flour, rolled oats, cinnamon, baking soda, baking powder and salt.
  4. In a separate bowl mash up bananas and then upload egg, coconut oil, almond milk, coconut sugar and vanilla.
  5. Add wet elements to dry and stir to mix.
  6. Divide batter calmly amongst muffin cups (they have to be almost complete).
  7. For the Cinnamon Crumb Topping:
  8. Combine all elements in a small bowl, the usage of a fork to combine coconut oil with the relaxation of the ingredients.
  9. Mixture should be come clumpy.
  10. Sprinkle aggregate over truffles and the usage of the palm of your hand, lightly press into batter.
  11. Bake desserts for 20-25 mins (mine are performed at 23 mins) and then cast off from over to cool in tin.
  12. Allow to sit down in tin for 20 mins before casting off and permitting them to cool absolutely.
  13. Shop in an hermetic container for up to 3 days or longer in fridge. those freeze well.

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