Banana Nut Crumble Muffins

Image by Caitlyn Tischer

12 servings
10 minute prep time
20 minute cook time

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• 3-4 bananas
• 1.5 cups quinoa flour
• 1/2 cup gluten-free oats
• 1/4 cup coconut oil, melted
• 1/4 cup walnuts, chopped
• 5 T water
  
• 2 T flax meal
  
• 2 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp Himalayan salt

topped with:

• 1/4 cup maple syrup or 4 chopped Medjool dates
• 5 T quinoa flour
  
• 2 T coconut oil, melted
  

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1. Preheat oven to 375 degree F. Prepare muffin tin by oiling w/ coconut oil or use a silicon muffin holder (less mess, and no oil necessary).
2. Prepare the flax eggs by combining the flax meal and water. Let sit for 5 minutes.
3. Add everything besides the crumble ingredients into a mixing bowl. Mix until the ingredients are evenly distributed.
4. Once flax eggs and oil are ready, add both to bowl and mash bananas (keep some texture to keep the muffins moist).
5. Pour doughy mixture into muffin tin
6. Prepare the crumble by adding the remaining ingredients to a small bowl. Adjust as necessary until desired texture is created. Using a spoon, apply crumble to muffin tops.
7. Bake the muffins for 15-20 minutes. Let cool before storing.

Banana Nut Crumble Muffins.docx
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