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


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



  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

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