Banana Almond Coffee Cake Muffins (Paleo)

These Banana Almond Coffee Cake Muffins have a delicious sweet cinnamon crumb top to complement a sweet banana almond butter muffin. Gluten free, grain free, dairy free, soy free, refined sugar free.


For the Muffins:
1 overripe banana
1 egg
1/4 cup unsweetened almond milk
1/4 cup organic coconut sugar
1/4 cup almond butter
1 tsp organic almond extract
1 cup blanched almond flour
2 tbsp tapioca flour
1/2 tsp baking soda
pinch sea salt
Ghee or butter to grease muffin cups
For the Crumb Topping
2 and 1/2 tbsp ghee cold - or pastured butter if you can do dairy
1/2 cup blanched almond flour
1/4 cup organic coconut sugar
2 and 1/2 tsp ground cinnamon


  1. Preheat oven to 350 degrees
  2. In a large bowl, beat together - with a whisk or hand mixer - the banana, egg, almond milk, coconut sugar, almond butter, and almond extract, until smooth.
  3. In a separate bowl, combine the dry ingredients and slowly add to the wet mixture until fully combined and smooth. Fill greased or lined muffin cups about halfway with this mixture and set aside while you make the topping.
  4. To make the crumb topping, combine all ingredients in a bowl and blend with a pastry blender, or combine using a food processor, until it forms a pasty/crumbly texture.

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