![]() ![]() Recipe adapted from The Paleo Running Momma. Remove from the oven and let stand for about 2-5 minutes, before transferring to a cooling rack to cool completely. Gradually add the melted butter in and use a fork to quickly mix just until small clusters start to form. In a small mixing bowl, combine gluten-free flour, sugar, brown sugar, and cinnamon. Line a 12-cup muffin pan with parchment paper liners. Then bake for about 15 minutes - they should be lightly browned. Start by preheating the oven to 375 degrees F. The dry ingredients are Flour, Salt, Baking Soda, and Cinnamon. A pasty/crumbly texture will form.įinish each muffin with a good amount of crumb topping use all of it. Next, we want to prepare a 12 portion muffin pan with paper liners or spray with a nonstick baking spray. ![]() 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) 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. INGREDIENTS 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Baking Powder 1/2 ts Salt 3 lg Ripe bananas mashed 3/4 c Sugar 1 Egg lightly beaten 1/2. Nothing like a little 5am baking for some Fall recipe testing.
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