This post is coming to you after Christmas and yes, I know….there are Christmas decorations in the photo BUT this Banana Crumble Muffin can be made all year long – I just so happened to be off for 2 weeks for winter break and I love playing in the kitchen when I have the time!
These 2 weeks off work have been wonderful! I really do need to win the lottery (but then again, to win you must play!) so I can stay home & do what a truly love to do. I have really enjoyed getting my workouts done in early in the morning and having the day to either dabble in the kitchen or get together with friends/family. I love visiting malls in the neighboring areas – just to see all the decorations and crowds that are so full of life and laughter this time of year. Even with all the fun festivities happening, I find myself enjoying being in the kitchen just as much — just trying to create fun recipes to share with my family/friends and YOU! I didn’t get in my kitchen as much as I wanted to these past 2 weeks but I did manage to get a few new things on the blog. My hope is to someday, create recipes full time and getting new content up on a daily basis. I would also love to get my Beautycounter business going a bit more. These are all <kinda> 2017 goals ….and it’ll be fun trying to achieve them. BUT – enough of that for now …..onto more important things!
I had 3 very ripe bananas on hand and obviously a banana bread came to mind. At the same time, I was craving a crumble type topping so this little muffin came to fruition! Keep in mind, this recipe started out to be more of a bread so the muffin isn’t as light and airy as most muffins would tend to be. It’s definitely a little more “bread like” with a more dense consistency. I do add a dollop of the crumble in the middle of the batter in this recipe so it gives you a pop of a creamy/cinnamony taste!
It’s suuuuper good with a hot cup of coffee! I am not going to lie, I have had one a day – either in the morning with coffee or a late night snack with a little almond milk! And don’t forget to warm these guys up – when warmed, all the gooeyness and flavors come to life!
- 1 cup cassava flour
- 1/4 cup almond flour
- 2 tsp baking powder
- 1 cup coconut sugar
- pinch of salt
- 3 ripe bananas
- 1/4 cup room temperature butter/ghee
- 1 egg
- 1/4 cup cashew milk
- 1 tsp pure vanilla extract
- 4 tbsp butter, room temp
- 1/2 cup coconut sugar
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1/4 cup leaf lard or shortening
- 2 tbsp full fat coconut milk
- 2 tbsp pure maple syrup
- 1/2 tsp cinnamon (+ or -)
- Preheat oven to 350 degrees. Line a muffin tin with parchment paper muffin liners.
- In a bowl, combine the dry ingredients - cassava flour, almond flour, baking powder and salt. Set aside.
- Using a stand mixer (or bowl with hand mixer), cream the bananas, butter, egg and coconut sugar together. Add in the almond milk and vanilla.
- Slowly add in the dry ingredients to combine.
- In a small bowl, mix all the "crumble" ingredients together to combine (it isn't as much a crumble as it is a creamy topping)
- Using a small scooper, scoop about 2 tbsp worth of batter into the cupcake liners. Divide the topping into 2 ....then using a teaspoon, add the crumble topping to the batter - you may need to take the spoon to smooth it over top ...or just leave it in a dollop. I've done it both ways and either way, works!
- Using up the remaining batter, top off each tin evenly starting with roughly a couple of tablespoons and then adding as needed with leftover batter. And again, another layer of the topping to finish it off.
- Bake at 350 for 30 minutes.
- Warm the ingredients in a small pan on the stove, using a small whisk to incorporate.
- Drizzle on your warm muffins .....serve with a cup of coffee and enjoy!
- *These are great, even without the drizzle but just in case you want that extra 'something', I added the drizzle to the recipe.
