Paleo banana muffins with streusel topping

I decided tonight that plain old vanilla muffins just wouldn't do tonight. I took two recipes from Elana Amsterdam's almond flour cookbook and created these tasty little treats. These are very low in sugar and extremely yummy. I made my topping with sliced almonds, but use whatever nuts suit your fancy. I think walnuts or pecans would be very tasty options. Happy baking!




Paleo Banana Muffins with Cinnamon Streusel Topping

Muffin batter
5 very ripe bananas
3 eggs
2 tbsp oil (I used almond)
3 cups almond flour
1 1/2 tsp baking soda
1/4 tsp sea salt

Streusel topping
2 tbsp cinnamon
2 tbsp melted ghee or coconut oil
1/4 cup maple syrup
1/2-3/4 nut pieces

Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. In large bowl mash or beat banana until well puréed. Add eggs and oil and mix well to combine. Add almond flour, baking soda and salt. Mix until just combined. Scoop batter into lined muffin cups. In small bowl combine all streusel topping ingredients. Top each muffin with about 1 teaspoon of streusel. Bake in oven for 30-35 minutes. Cool for 10-15 minutes in the pan then remove. Serve and enjoy!!

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