Healthy Banana Coffee Cake Muffins
These healthier banana coffee cake muffins are the perfect snack or dessert! Made with wholesome ingredients, these muffins are gluten free, dairy free, and refined sugar free - but you'd never guess it! They are super moist, full of flavor, and you won't be able to stop at just one ;)
Ingredients
Muffins
- 1 cup almond flour
- 1/2 cup + 2 tbsp oat flour *see notes for subs
- 1 cup mashed banana * about two medium bananas. Make sure they're SUPER ripe!
- 1/4 cup maple syrup
- 2 tbsp coconut sugar or monk fruit
- 1 tsp vanilla extract
- 2 eggs, room temp
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
Crumble
- 1/4 cup coconut oil melted
- 1/3 cup coconut sugar
- 3/4 tsp cinnamon
- 1/2 cup chopped pecans or other nut
- 1/4 cup rolled oats
- 1 tsp cinnamon
Glaze
- 1/2 cup powdered monk fruit sweetener *I like lakanto
- 2-3 tbsp milk of choice, as needed
Instructions
- Preheat oven to 350F.
- Add all of the muffin ingredients to a blender or food processor, blending until smooth.
- In a small bowl, combine all of the crumble ingredients.
- Grease or line a muffin tin with liners. Divide the batter amongst the tin, making 10 muffins. Then divide the crumble amongst the tops of each, slightly pressing it down gently so it sticks.
- Bake for 22-25 minutes, until they are firm to touch and golden.
- Remove from the oven and let cool completely.
- To make the glaze, mix everything in a small bowl, adding a tbsp of liquid at a time until you reach a glaze consistency. Once the muffins have cooled, drizzle each one and enjoy!
Notes
Store these in an air-tight container on the counter for 3 days, in the fridge for up to 10 days, and in the freezer for a few weeks!
*I highly recommend using the brand One Degree Organics Sprouted Oats. These are certified gluten free and go through rigorous testing. However, you can sub 1/2 cup 1:1 gluten free flour. They come out pretty close in texture!