Banana Bread Coffee Cake Muffins
Fluffy and soft banana bread muffins with hints of coffee and cinnamon. Topped with a crunchy cinnamon oat topping.
Ingredients
- 1 flax egg (1 tbsp flax seed meal + 3 tbsp water)
- 2 ripe bananas, mashed
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ¼ cup coconut flour
- ¼ cup almond flour
- 2 tsp instant espresso powder
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Oat Topping
- 1 cup rolled oats
- ¼ cup almond flour
- 3 tbsp maple syrup
- 1 tbsp melted coconut oil
- 1 tsp ground cinnamon
Instructions
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Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.
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In a small bowl, prepare flax egg by whisking together flax seed meal and water. Set aside for 3 min. to thicken up.
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In a large bowl, combine mashed bananas, coconut oil, maple syrup, and flax egg. Whisk to combine. Add in flours, espresso powder, cinnamon, baking soda and powder, and salt. Stir until a smooth and slightly thick batter forms. Taking a small ice cream scoop, scoop batter into muffin liners until ¾ full.
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In a separate bowl, combine all topping ingredients. Stir until oats are fully saturated. Take a heaping tbsp of oat topping and cluster on top of the muffins. Slightly press down so the topping doesn't fall off. Bake for 38-40 min. or until toothpick inserted comes out clean and tops are golden brown. Important! Let cool for 10 min. before serving. Drizzle with a bit of icing and enjoy!