Strawberry Banana Crumble Muffins

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Strawberry Banana Crumble Muffins

Makes 16 muffins

I am telling you guys, no joke, that I single-handedly ate half the batch of these straight out of the oven. They are so moist and rich and sweet (but not too sweet). You can substitute the strawberries for blueberries (or any other berry, really).

Ingredients:

6 eggs

4 ripe bananas

½ cup dates, soaked in hot water for 10 minutes

½ cup coconut oil

2 teaspoons vanilla

½ cup coconut flour

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon stevia crystals

½ teaspoon salt

2 cups fresh strawberries, cut into small chunks

Topping:

3/4 cup almond flour

½ cup shredded unsweetened coconut

1/4 cup slivered almonds

3 tablespoons coconut sugar

2 tablespoons coconut oil

1 teaspoon cinnamon

¼ teaspoon salt

Coconut oil spray, optional

Directions:

Preheat oven to 350 degrees. Put hot dates and bananas in a food processor and blend until smooth. Add eggs, vanilla, and oil and blend again. Combine dry ingredients in a large bowl and add wet ingredients from food processor and blend well. Fold in strawberries. Line muffin tins with papers (spray with coconut oil to prevent sticking). Divide batter among liners, filling about ⅔ full. To make streusel: Combine all ingredients in food processor and pulse to combine. Sprinkle about 2 teaspoons of  streusel over each muffin. Bake for about 30 minutes, or until center springs back to touch.

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