Banana Bread Walnut Crunch Muffins
Author: 
Recipe type: Breakfast, Snack, Dessert
Cuisine: Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
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
  1. Preheat oven to 325 degrees and line or grease 12 muffin tins. Set aside.
  2. 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.
  3. Peel bananas and place into a medium size mixing bowl. Mash bananas with a potato masher, or two forks until smooth.
  4. Add ¼ cup honey, 1 egg, and ¼ cup coconut oil (melted) and mix with bananas until incorporated.
  5. 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.
  6. Fill lined or greased muffin tins with ~ ¼ cup batter, then top each muffin with the crunch topping.
  7. 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.
  8. Serve with coconut oil and/or honey or plain.
  9. Enjoy!
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/banana-bread-walnut-crunch-muffins/