Warming Fall flavours come together for this lunchbox treat!
Prep & Cooking: 30 minutes
Makes: 12 muffins
1 ½ cup flour – use a flour of your choice, a gluten free blend if needed
3 ripe bananas, mashed
¼ cup vegetable or liquid coconut oil
¼ cup coconut sugar
2 tbsp ground cinnamon
¾ tbsp ground ginger
Pinch of salt
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla
1 medium sized apples peeled and diced
¼ cup chopped walnuts
1 tbsp coconut sugar mixed with 2 tsp cinnamon
Pre-heat oven to 350°F and prepare a muffin tin.
Banana Tip: See our Peanut Butter & Chocolate Chip Muffins recipe for tips on using frozen bananas in your baking
In a large bowl, combine oil, sugar, and bananas. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm you may wish to use a fork or a whisk to mash them.
In a separate bowl, combine flour, spice, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add chopped nuts and diced apples to the batter and gently fold the batter until incorporated.
Fill each of your prepared muffin cups ¾ of the way full and top with the crumble mixture. Top with cinnamon sugar blend and additional chopped walnuts. Bake for 20-25 minutes. Remove muffins from the oven and test for doneness using a toothpick. When the toothpick comes out clean, the muffins are done.
Store in an airtight container for up to one week.