Banana Bread Walnut Crunch Muffins! 30 minute, 1 bowl muffins that are great as an on-the-go breakfast, snack, or even dessert served with a scoop of vanilla coconut milk ice cream!
Ingredients
CRUNCH TOPPING
½ cup walnuts, chopped
1 tablespoon flour
1 tablespoon brown sugar
2 teaspoons coconut oil
Pinch of salt
BATTER
4 very ripe bananas
¼ cup honey (sub agave if vegan)
1 egg (sub 1 flax egg if vegan)
¼ cup coconut oil, melted
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Instructions
Preheat oven to 325 degrees and line or grease 12 muffin tins. Set aside.
Make walnut crunch topping by combining ½ cup chopped walnuts, 1 tablespoon all purpose flour, 1 tablespoon brown sugar, 2 teaspoons coconut oil, and a pinch of salt. Stir to combine. Set aside.
Peel bananas and place into a medium size mixing bowl. Mash bananas with a potato masher, or two forks until smooth.
Add ¼ cup honey, 1 egg, and ¼ cup coconut oil (melted) and mix with bananas until incorporated.
Add 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt to the banana mixture. Stir until just barely incorporated.
Fill lined or greased muffin tins with ~ ¼ cup batter, then top each muffin with the crunch topping.
Place in preheated oven and bake for 15-20 minutes, or until a toothpick comes out clean. Remove from oven and let cool in pan 5 minutes. Remove muffins and let cool completely.
Serve with coconut oil and/or honey or plain.
Enjoy!
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/banana-bread-walnut-crunch-muffins/