Banana Crumb Muffins
Notice a banana theme lately? I do love me a good ripe banana. These muffins are delicious, sugar free, and dairy free! I shared this recipe many years ago on my old blog, but since then, I have tweaked it a bit to use with my favorite sugar free alternatives. I love using xylitol in most of my baking now, since it is low-glycemic and won’t spike your blood sugar. I like the version that is made from birch trees. You can use any sweetener of your choice…but these combos are our favorite!
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 bananas, very ripe, mashed
3/4 cup xylitol, or sweetener of your choice
1 egg, lightly beaten
1/3 cup coconut oil, melted (you can also use butter)
1/2 teaspoon banana extract (optional, but adds so much flavor, its worth buying!)
2 Tablespoons whole wheat flour
1/8 teaspoon ground cinnamon
1 Tablespoon coconut oil, or butter, melted
1/4 cup coconut sugar (or more xylitol, or other sweetener. I love the flavor and color of coconut sugar for toppings, like this)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, xylitol, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full (Definitely fill all 12, otherwise they will overflow).
Optional: In a small bowl, mix together 1/4 cup coconut sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter or coconut oil until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Blueberry Variation: Replace bananas with 1 cup of fresh or frozen blueberries and 3/4 cup applesauce. Eliminate banana extract. Yum!