Recipe: Banana Crumb Cake Muffins

[runpunkrun]

These banana crumb cake muffins are light and tender with great banana flavor and a streusely topping that you can either double or omit entirely, depending on how sweet you want them. They're moist, have a fluffy crumb, and can be eaten out of hand without falling apart.

Now, technically this is a coffee cake recipe, but I do what I want, Thor.

Ingredients:

Dry:

• 1 cup almond flour (100 grams)
• 1/2 cup sorghum flour (65 grams)
• 1/4 cup white rice flour (35 grams) or oat flour (25 grams)
• 1/4 cup tapioca starch (35 grams)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum (optional)
• 2 teaspoons cinnamon (or a full tablespoon if you skip the topping)
• 1/4 teaspoon nutmeg

Wet:

• 3 ripe bananas, mashed
• 1 1/4 cups brown sugar, packed (190 grams)
• 3 large eggs, beaten
• 1/3 cup coconut oil, melted, or neutral oil
• 1 tablespoon vanilla extract

Crumb topping (optional):

• 1/4 cup brown sugar, packed
• 2 tablespoons rice or almond flour
• 2 tablespoons solid coconut oil, or liquid oil
• 1 teaspoon ground cinnamon
• 2 tablespoons chopped nuts (optional)

( recipe )

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This recipe appeared on my journal in a shortened form.