Banana Coffee Cake Muffins

Banana Coffee Cake Muffins.jpg

Oh yes. Yes I did.

You know how you hear a lot about how “diets” can be a little counter-intuitive because of the goodies they allow? Yep, this is one of those goodies.

I LOVE me some coffee cake. And I LOVE me some banana bread. So naturally, I love this little smash-up. It’s full of all the flavor of those classic breakfast treats, but without the refined junk. And who can resist a good crumble? Not this chick. And apparently not my husband either, ‘cause they gone!


Banana Coffee Cake Muffins

prep time: 5 Mcook time: 35 Mtotal time: 40 M
Crumbly and sweet, without the refined stuff!


  • 1/3 cup Otto's Cassava flour
  • 1 cup tiger nut flour
  • 1/3 cup coconut flour
  • 1/3 cup coconut sugar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp cloves
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1 medium banana, smashed
  • 2 tbsp unsweetened apple sauce
  • 1 cup tiger nut Flour
  • 2 tsp tapioca flour/ starch
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 cup palm shortening
  • 2-3 tbsp raw honey depending on preferred sweetness


How to cook Banana Coffee Cake Muffins

For the Muffins
  1.  Preheat oven to 350*.
  2. Combine all dry ingredients.
  3. Melt the coconut oil and honey together.
  4. Combine all wet ingredients together with the dry ingredients.
  5. Line a muffin tray with paper or silicone cups, and use a scoop batter into each, filling to near the top.
  6. Top each muffin with crumble.
  7. Bake for 30-35 mnts, until golden brown.
For the Crumble
  1. Combine dry ingredients in a bowl.
  2. Melt shortening and honey together.
  3. Combine with dry ingredients and stir with a fork. It will begin to “crumble” in the bowl.
Created using The Recipes Generator