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Sometimes recipes go through multiple rounds of the Dr. Yum test kitchen, and this is one of them! By the fourth version, we found a winner with this gluten-free banana muffin. We love the great texture, light sweetness, and crunchy top!
Preheat oven to 375F. Spray muffin pan with cooking spray or add paper liners and set aside. In a medium bowl, mash bananas. Then add almond butter, egg, honey, 1/2 cup rolled oats, almond flour, ground flax seed, vanilla extract, baking soda, 1/2 teaspoon cinnamon, and salt. Stir all ingredients together until the batter is smooth. For the crumble topping, to a separate bowl, add 1/2 cup rolled oats, brown sugar, sliced almonds, 1/4 teaspoon cinnamon, and coconut oil. Use your hands to incorporate the coconut oil and combine the crumble. Add batter to muffin tin, about 2/3 full. Disperse crumble topping evenly across the muffins. Bake for 15 minutes, or until a toothpick inserted into the middle comes out clean. These muffins can be stored in an air-tight container for up to a week.