INGREDIENTS
1 banana, overripe
1 egg
¼ cup unsweetened almond milk
¼ cup organic coconut sugar
¼ cup Artisana almond butter
¼ tsp organic vanilla extract
1 tsp organic almond extract
2.5 oz Culina Plain Yogurt
1 cup blanched almond flour
2 tbsp tapioca flour
¼ tsp cinnamon
½ tsp baking soda
A pinch of JF Spicy Salt
Vegan butter, to grease the muffin tin (sub ghee)
Crumb Topping
2½ tbsp vegan butter, frozen
½ cup blanched almond flour
¼ cup organic coconut sugar
1½ tsp cinnamon
PROCESS
Muffins
Preheat the oven to 350º.
Prepare muffin tin with parchment paper liners.
In a large bowl, add the banana, egg, almond milk, yogurt, coconut sugar, almond butter, vanilla, and almond extract. Beat with a whisk or hand mixer until smooth.
In a separate bowl, whisk together the almond flour, tapioca flour, cinnamon, baking soda, and JF Spicy Salt. Gradually fold your wet ingredients into your dry until fully combined and without any lumps.
Fill 10 sections of the prepared muffin tin, then set aside.
Crumb Topping
Combine all crumb topping ingredients with either a food processor, fork, or pastry blender. A pasty/crumbly texture will form.
Finish each muffin with a good amount of crumb topping; use all of it. Then bake for about 15 minutes – they should be lightly browned.
Remove from the oven and let stand for about 2-5 minutes, before transferring to a cooling rack to cool completely. Enjoy!