Whisk together the flour, baking powder, salt, baking soda, and nutmeg. Whisk together and set aside for 10 minutes. Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl. Recipe adapted from The Paleo Running Momma. Grease a standard muffin tin, or line with papers and grease the papers. Remove from the oven and let stand for about 2-5 minutes, before transferring to a cooling rack to cool completely. Then bake for about 15 minutes - they should be lightly browned. A pasty/crumbly texture will form.įinish each muffin with a good amount of crumb topping use all of it. Gradually fold your wet ingredients into your dry until fully combined and without any lumps.įill 7 sections of the prepared muffin tin, then set aside.Ĭombine all crumb topping ingredients with either a food processor, fork, or pastry blender. In a separate bowl, whisk together the almond flour, tapioca flour, cinnamon, baking soda, and JF Spicy Salt. Beat with a whisk or hand mixer until smooth. In a large bowl, add the banana, egg, almond milk, coconut sugar, almond butter, vanilla, and almond extract. ![]() Vegan butter, to grease the muffin tin (sub ghee) ¼ cup organic coconut sugar (I like Big Tree Farms )Ģ Tbsp tapioca flour (sub Pamela's Not Xanthan Not Guar) ![]() Stir the flour mixture into the banana mixture just until. In another bowl, beat together the bananas, sugar, egg, and melted butter. In a large bowl, mix the flour, baking soda, baking powder, and salt. My new Paleo Banana Cinnamon Crumb Muffins are the perfect treat - not overly sweet but so delicious as a quick breakfast or on-the-go snack. vanilla baking soda salt all-purpose flour For the Streusel Crumb Topping: flour brown sugar butter Step by step Preheat oven and grease a muffin tin. Spray a 6-tin jumbo muffin tin or a 12-cup regular muffin tin with nonstick cooking spray. Nothing like a little 5am baking for some Fall recipe testing.
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