I remember getting the gigantic banana walnut muffin from Dunkin’ Donuts as a kid and thinking it was semi-healthy. Anyone else? lol. Now I bake muffins A LOT but I keep them simple and bake them with nutritious ingredients. I think muffins are perfect any time of day – breakfast, afternoon snack, pre-workout, dessert, you name it.
I usually drizzle peanut butter on top of my muffins (against the will of my husband who argues that not everything needs nut butter .. I tend to disagree! lol). This time I decided to go a different route and made a yummy crumble instead with some oats & coconut sugar and it is dee-lish. I hope you enjoy!
Banana Crumb Muffins
Wet Ingredients for Muffins
- 2 large or 3 small/medium spotty bananas (enough to make 1 cup of mashed banana)
- 2 eggs
- 2 tbsp coconut oil melted and cooled
- 1/4 cup maple syrup
- 1/4 cup drippy smooth peanut butter
- 1 tsp vanilla extract
Dry Ingredients for Muffins
- 1 and 1/2 cups oat flour
- 2 scoops of collagen peptides optional, adds protein
- 1 1/2 tsp of cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tbsp oats
- 3 tbsp oat flour
- 3 tbsp coconut sugar
- 2 tbsp powdered peanut butter PB2 or PBFit
- 1-2 tbsp coconut oil Start with 1 tbsp; if too dry, add a 2nd tbsp
- 2 tsp cinnamon
- 1 dash salt
- Preheat the oven to 350 degrees and line your muffin tin.
- In one large bowl, mash your bananas. Add the rest of your wet ingredients to the mashed bananas and stir to combine.
- Add all of your dry ingredients and mix together.
- Scoop batter into your muffin tins (about 3/4 of the way full).
- Make your crumble in a small bowl and sprinkle onto your muffins. The crumble recipe makes plenty so you can be generous with your topping! IMO, the more crumble, the better.
- Bake for 25 minutes. Let cool on a cooling rack and enjoy!