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Banana Muffins with coconut streusel topping

These banana muffins with coconut streusel topping make the perfect breakfast or snack. Make a double batch because they disappear fast!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Krystal

Ingredients

Muffin Dry Ingredients

  • ¾ cup gluten free oat flour
  • 1 cup chestnut flour
  • ½ cup almond meal
  • 2 tablespoons Omega Seed Sprinkles
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon psyillium husk powder
  • ½ teaspoon pink Himalayan salt
  • ½ teaspoon baking soda

Muffin Wet Ingredients

  • ½ cup almond milk
  • 4 dates
  • 2 large over-ripe bananas
  • 1 flax egg 1 tablespoon flaxmeal plus 3 tablespoons hot water
  • ¼ cup olive oil
  • 2 tablespoons honey or maple syrup optional
  • 2 teaspoons pure vanilla extract

Streusel Topping

  • 3 tablespoons coconut oil
  • 1/4 cup gluten-free rolled oats
  • 1/4 cup gluten-free oat flour
  • 1/4 cup coconut sugar
  • 2 tablespoons desiccated coconut
  • 1/2 teaspoon cinnamon
  • pinch of pink himalayan salt

Instructions

  • Pre heat oven to 350ºF / 175ºC
  • Prepare flax egg by combining 1 tablespoon flaxmeal with 3 tablespoons hot water. Set aside
  • Remove the seeds from dates and place them in the milk to soak
  • Combine all the muffin dry ingredients in a large bowl
  • Combine all muffin wet ingredients in a blender. Add the flax egg and dates with milk as well. Blend until smooth.
  • Add the wet mixture to the dry and mix until combined.
  • Spoon mixture into silicone muffin molds.
  • Combine ingredients for the streusel topping.
  • Scoop a tablespoon of streusel topping over each muffin.
  • Place in the oven.
  • Bake for 30 minutes.
  • Remove from oven and allow the muffins to cool in molds for 10 minutes. After 10 minutes remove the muffins and place on a wire rack to cool completely before serving.