Cinnamon Crunch Muffins

Happy Wednesday!! I really like muffins because they are the perfect size and super easy to bring with you! Tried to do a gluten free crunch topping and I think it turned out pretty good! But this picture was taking when I made the first batch… they didn’t turn out as good but I made them again and they turned out perfect🎉👌🏼

Cinnamon Crunch Muffins

INGREDIENTS:

1 cup banana flour

6 dates + 1 cup warm water

1 cup milk of choice

1 tsp. cinnamon

½ tsp. baking soda

1 tbsp. maple syrup, if needed

pinch of salt

 

Crumble Topping

1 tbsp. buckwheat groats (or just all sunflower seeds)

2 tbsp. sunflower seeds

1 tsp. cinnamon

¼ tsp. salt

1 tsp. honey

1 tsp. water

 

DIRECTIONS:

  1. Add the topping ingredients besides the water and honey to a food processor. Pulse a few times until buckwheat is in smaller crumbles. Add the honey and water and pulse until crumbly
  2. Blend dates and water until smooth
  3. Add flour and cinnamon to a medium sized bowl and stir. Then add milk and date paste
  4. Add in baking soda and salt. If you want it sweeter add the maple syrup now
  5. Line a muffin tin with either silicon liners or regular. Pour batter into all 12 equally (batter should be very wet). Top each muffin with the crumble topping
  6. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean

One thought on “Cinnamon Crunch Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s