paleo cinnamon crumble banana muffins

Mmmm! I love all things cinnamon, especially when it’s in crumble form. These took a couple tries to get right as you can see from attempt #1 below. The batter looked incredibly promising…then they came out of the oven. Turns out the cinnamon mixture definitely needed to be solid, not liquid. 

A sad attempt, but luckily they worked eventually and these muffins were born. I love banana muffins on their own, but was craving something with a crumble so decided to combine the two. 

You start with a banana muffin base which is really easy and uses healthy ingredients like mashed bananas, almond flour (gluten free, paleo), coconut oil and eggs. I love baking with almond flour. Coconut flour is another great gluten free flour option, but the texture and consistency doesn’t really do it for me. I definitely use coconut flour a lot, but almond flour seems to have better results if you are expecting your baked good to taste more like the “real thing”.

Once  you’re done making your muffin batter, you make your cinnamon crumble (almond flour, butter, cinnamon & honey) & start building your layered  muffins. Fill your tin about 1/3 full with banana batter, add one tsp cinnamon crumble for the middle filling, cover with more banana batter then top with the remaining cinnamon crumbles.

These muffins are fluffy, moist and have the perfect amount of cinnamon sweetness from the crumble. Your house will smell like cinnamon rolls! 

Paleo Cinnamon Crumble Banana Muffins

2015-04-02 09:39:18

Yields 9

Banana muffins with cinnamon crumble layered throughout

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1. For the Muffins
2. 2 ripe bananas - mashed with a fork
3. 1 1/2 c almond flour
4. 1 tsp baking soda
5. 1 tsp baking powder
6. pinch of salt
7. 2 eggs whisked
8. 1/4 c coconut oil, melted
9. 1 tsp vanilla extract
10. 1 tbsp honey
11. For the Crumble
12. 3/4 c almond meal
13. 2 tbsp cinnamon
14. pinch of salt
15. 2 tsp honey
16. 2 tbsp grass-fed butter - cold and cut into small cubes

Instructions

1. Preheat oven to 350F.
2. Lightly grease a muffin tin with coconut oil
3. For the muffin batter
4. In a medium sized bowl, mash the 2 bananas with a fork
5. Add the melted coconut oil, honey, whisked eggs and vanilla to the bananas and stir
6. In another medium sized bowl, whisk together the almond meal, baking soda, baking powder and salt
7. Add the banana mixture to the dry ingredients and stir with a spatula to combine and set aside
8. For the cinnamon crumble
9. Add all ingredients to a bowl of a food processor or a medium mixing bowl
10. If using a food processor, pulse until a crumbly, combined mixture forms
11. If using a mixing bowl, cut the cold butter into the flour and cinnamon until a crumbly, combined mixture forms
12. To make the muffins
13. Add about 2 tbsp of banana batter to the 9 cupcake wells
14. Add about 1 tsp of cinnamon crumble on top
15. Cover the cinnamon crumble with 1 tbsp of batter until they cupcake well is about 3/4 full
16. Crumble the remaining cinnamon crumble on top of the muffins
17. Bake for 20-22 minutes until the muffins are golden brown
18. Let cool for 5 minutes then place them on a cooling rack

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