I baked these muffins for you.
I fit as much banana and coconut into them as I could. I blended banana into the batter and then I folded in some diced banana so there are tasty morsels throughout.
I hope you like coconut as much as I do: there’s coconut flour, shredded coconut, coconut sugar, and coconut extract. Oh, and a coconut streusel topping, because streusel elevates any muffin. You’d never know they’re gluten-free.
Banana Coconut Crumble Muffins
Ingredients:
- 1 cup all-purpose, gluten-free baking mix*
- ½ cup coconut flour
- 1/3 cup coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup melted coconut oil
- 1 cup very ripe mashed banana
- 2 tablespoons honey
- 2 eggs, room temperature (put them in a bowl of warm water for 5 minutes if they’re cold)
- 2 tablespoons milk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 cup very ripe diced banana
- ¼ cup shredded coconut
- ¼ cup sliced almonds
Streusel:
- ¼ cup all-purpose, gluten-free baking mix*
- ¼ cup rolled oats
- 3 tablespoons coconut sugar
- 1 tablespoons shredded coconut
- pinch of salt
- 2 tablespoons melted butter
Directions:
Preheat the oven to 350. Prepare a 12-muffin pan with paper liners or grease each well.
Make the streusel: Mix the flour, oats, sugar, coconut, and salt with a fork. Stir in the melted butter. Set aside.
Mix all the dry ingredients (flour through salt) with a fork in a medium bowl.
In a large bowl, combine the coconut oil, mashed banana, honey, eggs, milk, and extracts. Gently stir the wet ingredients into the dry, 1/3 at a time. Fold in the almonds, shredded coconut, and diced banana.
Divide the batter into the muffin cups. Spoon the streusel over the top.
Bake for 20-28 minutes, rotating the pan half-way through. The streusel should be golden brown and a toothpick inserted into the center of a muffin should come out clean.
*You can use regular all-purpose flour if you don’t care about gluten. For gluten-free, I recommend King Arthur, Cup 4 Cup and Domata. I do not recommend Bob’s Red Mill gluten-free mix (strong taste and smell of chickpeas), but thankfully they have a new one called Gluten Free 1-to-1 Baking Flour that is much better.
