Cinnamon Sugar Banana Crumble Muffins

Happy 4th of July weekend everyone! I thought it was about time I posted a recipe (I feel like it’s been a while?), and this one turned out better than I had hoped it would! Of course, banana anything always has a place in my kitchen. I have done a handful of banana breads (vegan, gluten-free, regular, etc.) but tend to not really do muffins! I use to be a total muffin lover and would make apple, pumpkin, or whatever flavor I was feeling in bulk to have as snacks or part of breakfast. I haven’t made a good muffin in a while, so this recipe made a little appearance this morning in my kitchen!

I think the reason I like banana-flavored bread and muffins so much is they are so versatile. You can make them extra savory with cream cheese frostings, fillings, or fit them into your breakfast with a little spoonful of your favorite nut butter. You can also add a variety of ingredients to change up the flavor or texture such as nuts, oats, or chunks of other fruits such as diced apples.

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These muffins are simple, easy, and use ingredients that I already had in my cupboard. They also cook fast, so watch your timer and be sure not to overcook them! Whole wheat flour tends to absorb a lot of liquid, so overcooking the muffins can dry them out significantly. I hope you give these a try and let me know what you think!

Side note, isn’t it kind of a bummer that the 4th falls on a Tuesday? The 4th of July use to be a huge celebration with my family. We would have a barbecue, go to the morning parade, dress up in red-white-and blue, and scramble for candy that people in the parade would throw to the crowd. It was a blast!! Jeff and I are going to spend some time at the pool with friends this 4th, which I am super excited about, but I need to start thinking about a little menu of pool snacks for that day. I will let ya’ll know if I come up with anything good! Have a great week everyone!

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Cinnamon Sugar Banana Crumble Muffins

  • Servings: 10-12
  • Difficulty: easy-moderate
  • Print

Ingredients

  • 3 slightly-brown bananas, mashed
  • 1 1/4 c whole wheat flour
  • 1/2 cup oats
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/3 cup brown sugar (unpacked)
  • 1 Tbsp coconut oil
  • 1/4 tsp vanilla
  • 2/3 cup unsweetened vanilla almond milk
  • 1 egg
  • pinch of pink salt

Topping:

  • 1 Tbsp brown sugar
  • 2 Tbsp oats
  • 1 tsp coconut oil
  • pinch cinnamon

Directions

Pre-heat oven to 375 degrees.

In a medium size bowl, smash bananas until fairly smooth. Add dry ingredients (flour, oats, baking powder, baking soda, cinnamon, brown sugar, pink salt) and lightly mix to incorporate the banana.

Add all wet ingredients (egg, coconut oil, vanilla, and almond milk) and mix until well combined. There should be few lumps, and the batter should seem light and airy.

In a separate, small bowl combine the topping ingredients, and mix with a fork to be sure the brown sugar, cinnamon, and coconut oil cover the oats. Set aside.

Lightly grease a muffin tin and put a few spoonfuls into each cup. The batter should almost come to the top of each cup. Top each portion with a spoonful of the cinnamon sugar topping. Bake for 20 minutes. Allow 10-15 minutes for the muffins to set before serving.

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