Looking for a sweet treat or an easy go-to breakfast…these banana muffins are so delicious and contain no added sugars. They are super simple to make and filling. Grab one instead of a breakfast bar or as an afternoon snack for the kiddos!
Makes 12 muffins
Ingredients
FOR MUFFINS
3/4 cup almond flour
1/4 cup coconute flour
2 1/4 teaspoons baking powder
1/4 teaspoon iodized sea salt
1 teaspoon ceylon cinnamon
1/4 teaspoon nutmeg
3 eggs
2 tablespoons olive oil
1/8 cup fruit & veggie blend (or unsweetened natural applesauce)
1/8 cup honey
1 cup mashed bananas
1/4 cup mini chocolate chips
coconut oil (to coat pan)
FOR STREUSEL TOPPING
1/4 cup light brown sugar
1/8 teaspoon ceylon cinnamon
1/8 cup almond flour
1 tablespoon coconut flour
2 tablespoons raw, unsalted pecan pieces
1/8 cup cold, unsalted butter
DIRECTIONS
For the muffins:
1.In a large bowl, combine almond flour, coconut flour, baking powder, and sea salt. Give it a quick stir. Stir in cinnamon and nutmeg.
2.In a separate bowl, whisk eggs. Mix in olive oil, fruit and veggie blend, and honey.
3.Add the wet ingredients to the dry ingredients and combine.
4.Add in bananas and mix to combine.
5. Fold in chocolate chips.
6.Coat a nonstick 12-muffin pan with coconut oil and divide mixture.
7.Bake at 350 degrees for 20 minutes.
For the streusel topping (while muffins are baking):
1.In a medium bowl, combine brown sugar with cinnamon.
2.Mix in almond flour, coconut flour, and pecan pieces.
3.Cut in butter to form a crumbly texture.
4.After muffins have baked for 20 minutes, remove from oven and top each muffin with streusel.
5.Bake another 10 minutes at 250 degrees. Serve warm or cool and enjoy!
