Coffee Cake Banana Muffins

Breakfast, Dessert, Vegan

Coffee Cake Banana Muffins were tasty and delicious when served for breakfast. I made a delicious crumb topping that really added to the flavor. These were great with a cup of decaffeinated green tea, and a slice of vegan butter.

I can find all of my baking ingredients from Whole Foods MarketWegmans and Sprouts Farmers Market.  They each have an excellent assortment.

Coffee Cake Banana Muffins

2 Cups of gluten free all purpose flour
1 Teaspoon of baking soda
2 Teaspoons of baking powder
1/4 Teaspoon of Himalayan salt
1 Teaspoon of pumpkin pie spice
1 Teaspoon of apple pie spice
1/2 Cup of sugar free maple syrup
1 Cup of almond milk
1/3 Cup of almond butter or a peanut butter
2 Teaspoons of vanilla extract
2 medium bananas, smashed

1 1/4 Cup of gluten-free all purpose flour
1/3 Cup of coconut sugar
1/3 Cup of light brown sugar
1/2 Cup of vegan butter, melted

-Preheat the oven to 350F. Grease a muffin tin or you can use paper liners. You can also spray the muffin pan before adding the liners. Then in a large bowl, mash two bananas until very few lumps remain. Add in the nut butter, almond milk, sugar free maple syrup and vanilla extract. Mix until well combined.
-In the same bowl, add the flour, baking soda, baking powder, Himalayan salt and pumpkin pie spice.
-In a separate medium size bowl, mix together all of the ingredients for the topping. Then evenly spoon the mixture into each of the muffin cups. Then lightly top with the crumble topping across each muffin.
-Bake in the oven for 20-25 minutes until golden brown. Cool slightly and enjoy!





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