Blueberry Banana Muffins with Almond Streusel Topping
Whole grain muffins filled with plump juicy blueberries and covered with a sweet almond streusel topping! These muffins are a MUST make and so perfect for Easter brunch!
Ingredients
- 1½ cups flour (all-purpose, whole wheat, whole grain spelt will all work*.)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 room temperature eggs
- ¼ cup honey**
- ¼ cup coconut oil, melted
- 1/4 teaspoon almond extract or vanilla extract
- 3 small extra ripe bananas, mashed
- 1 cup fresh or frozen blueberries***
For the almond streusel topping:
- 1/4 cup almond flour*****
- 1 tablespoons coconut oil, melted
- 1/3 cup Honey Roasted Almonds, chopped and/or sliced****
Instructions
- Preheat oven to 350 degrees F. Line muffin pans with paper liners or coat with cooking spray. Set aside.
- In a large bowl, whisk together flour, baking powder and salt. Make a well in the center and add whisked eggs, honey, coconut oil, almond (or vanilla) extract and mashed bananas. Stir gradually until flour has almost disappeared. Gently fold in blueberries. Fill 12 muffin cups evenly and close to full.
- In a small bowl, stir to combine almond flour, coconut oil and almonds. Sprinkle the almond streusel evenly over the tops of the muffins and press down lightly.
- Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out almost clean, 20-25 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes, then turn out onto the rack. Serve warm or at room temperature. Enjoy!
Notes
*I used 100% Stone Ground Whole Wheat and have used Spelt Flour previously.
**Maple syrup can be substituted
***For frozen blueberries, increase cooking time by about 5 minutes
****If you choose to use raw almonds or a different variety of almond, you may want to add 1-2 tablespoon(s) sugar or coconut sugar.
*****Almond flour can be purchased or grind Blue Diamond almonds in a high-speed blender or food processor until the almonds become flour-like.
~Inspired and adapted from my Strawberry Banana Muffins with Oat Streusel Topping
**Maple syrup can be substituted
***For frozen blueberries, increase cooking time by about 5 minutes
****If you choose to use raw almonds or a different variety of almond, you may want to add 1-2 tablespoon(s) sugar or coconut sugar.
*****Almond flour can be purchased or grind Blue Diamond almonds in a high-speed blender or food processor until the almonds become flour-like.
~Inspired and adapted from my Strawberry Banana Muffins with Oat Streusel Topping
Nutrition
Serving: 1muffin | Calories: 202kcal | Carbohydrates: 26.1g | Protein: 4.7g | Fat: 10.3g | Saturated Fat: 5.5g | Cholesterol: 31mg | Sodium: 175.8mg | Fiber: 3.4g | Sugar: 10.3g