Clean Banana Streusel Muffins

If you’ve been baking gluten free for any amount of time, you probably know that the best way to add moisture to coconut  flour is either tons of liquid or banana (ok, that’s probably overly simplistic, but you get it).Today I chose the latter. Mostly because I had several overly ripe ones that needed to be used up. Added to the wonderful banana taste is some honey-sweetened granola and coconut sugar streusel.

For the muffins:

  • 3 ripe bananas
  • 1/4 cup honey or agave nectar
  • 4 eggs
  • 1 cup coconut flour
  • 1 tsp baking powder

For the streusel:

  • 1/4 cup granola or almond flour
  • 2 tbs coconut sugar
  • Cinnamon for sprinkling

☝My littlest helper. 

Preheat the oven to 350. Mash the bananas until mixable, add the honey and eggs. Blend well. Mix in the coconut flour and baking powder until well combined. Don’t overmix. Add almond milk if the mixture is too tacky. I didn’t have to add any because it’s a very wet day out today, but if it’s dry, I’d add at least 2 tbs of liquid. Coconut flour is picky! Fill greased muffin tins about 3/4 of the way and add the combined granola and coconut sugar. Sprinkle on cinnamon and place in the oven for 23 minutes. Let them rest for about 10 minutes before you remove them from the muffin tins. Makes 12 large muffins.


Hope you enjoy!



4 thoughts on “Clean Banana Streusel Muffins

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