Gluten Free Banana Crumb Muffins {makes 4}

This is the banana size I use

I have a confession. I'm not a huge fan of banana bread. Usually it's very dense and has only a faint banana flavor. That's not the case with these muffins! They have a deep banana flavor, a not to dense crumb and while they are gluten free they don't taste like hockey pucks. They're tender and delicious. They keep for 5 days if well-sealed in the refrigerator and are easy to make. I meal prep these on weekends and have them as a grab and go option throughout the week. 

TIPS:

• Store, covered in refrigerator for up to 5 days. Warm in microwave at 10 second intervals to take chill off. 
• Freezes well. Wrap each one, freeze and thaw overnight in refrigerator or in defrost in microwave.
• A frozen banana can be used. Freeze a black banana, thaw when ready to use, snip the end and squeeze into the recipe. No mashing required!
• Fresh banana works too. The blacker the better!
• If using all brown sugar, use 8 teaspoons  
• Use room temperature butter so it's soft. I let mine sit out overnight.

Printable recipe click HERE

4 servings
Per muffin: 145 cals/8g total fat/3g saturated fat/15g carbs/3g fiber/9g sugar/4g protein

RECIPE:
1/2 cup almond flour [not almond meal]
8 teaspoons coconut flour

1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon Kosher salt
1 tablespoon unsalted butter, at room temperature
4 teaspoons unpacked light brown sugar
2 teaspoons Truvia brown sugar
1 egg, at room temperature
1 medium very ripe banana that was frozen and thawed
1/4 teaspoon vanilla extract

1/8 teaspoon banana extract, optional

TOPPING:
2 teaspoons brown sugar
2 teaspoons slivered toasted almonds

DIRECTIONS:

1. Preheat oven to 325. Spray 4 silicon muffin cups with cooking spray.

2. In a medium sized bowl whisk flour through salt. In another medium sized bowl cream together butter and sugars with a mixer. Add egg, banana and extracts. Beat at medium speed until well combined. Add the flour mixture and combine. 

3. Using an ice-cream scoop, add the mix to the 4 muffin cups. Sprinkle the brown sugar over the muffins, then the almonds. Press down. Bake until done. 25-30 minutes. They're done when they're golden on top, spring back when touched and when a toothpick comes out clean.

Recipe adapted from Skinnytaste.