Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two muffins stacked on top of each other next to cinnamon sticks.

Crumb Top Almond Flour Banana Muffins


Description

These almond flour banana muffins have the best crumb topping making them a healthy delicious treat. Perfect for breakfast or as a quick snack, these muffins are ready in 30 minutes and only need 9 ingredients. Naturally gluten-free but also paleo friendly!


Ingredients

Scale
  • 2 ½ cups of finely ground almond flour
  • 1/3 cup of coconut sugar
  • ¼ teaspoon of salt
  • ¼ teaspoon of cinnamon
  • ½ teaspoon of baking soda
  • 3 medium ripe bananas (see notes)
  • 3 large eggs
  • 2 tablespoons of milk (dairy or non dairy)

Crumb Topping

  • ¼ cup of finely ground almond flour
  • 1 tablespoon of coconut sugar
  • 1 tablespoon of ghee
  • ¼ teaspoon of cinnamon

Instructions

  1. Preheat oven to 350°F and prepare a muffin pan by greasing liberally with oil or cooking spray. You can also use muffin liners. I recommend parchment paper liners for almond flour recipes. 
  2. In a large bowl, add your dry ingredients (flour, sugar, salt, baking soda, cinnamon) and whisk to incorporate evenly. 
  3. In a separate medium bowl, add your bananas and mash until really smooth and there are no chunks. I like to mash and then use a wooden spoon to beat. Add your wet ingredients (eggs, milk) to the mashed bananas and whisk until smooth. 
  4. Pour the wet ingredients into the dry ingredients and use a wooden spoon to stir together. Stir until just incorporated. 
  5. Divide the muffin batter into 9 muffin wells. They will be about 3/4 full. 
  6. Make the crumb topping by adding all ingredients for the crumb topping into a small bowl except the ghee. Whisk with a fork to evenly combine dry ingredients and then add ghee. Use the fork to press into the ingredients until a piecemeal texture forms. Sprinkle crumb topping onto each muffin. 
  7. Bake for 22-23 minutes and a toothpick inserted into the center comes out clean. The muffins will be semi-firm to touch when finished baking, so the toothpick test is essential. 
  8. Cool in the pan for at least 10 minutes. Then remove from the pan and cool to room temperature on a cooling rack. These are best served once cooled to room temperature. 

Notes

  • Bananas- Be sure to use bananas that have brown spots on the peel. My bananas weighed 9 ounces total out of the peel. They were about 6 inches long in the peel, not including the stem.
  • Do not use almond meal for this recipe. 
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Keywords: almond flour muffins, healthy banana muffins, healthy almond flour muffins