Is there anything better than that crumbly cinnamon coffee cake topping? Not today! With these Banana Almond Coffee Cake Muffins, you can have your grain free, dairy free, paleo coffee cake and eat it too, of course! 
My oven 100% went out with a bang. I almost can’t be mad at it since it literally died giving birth to these Banana Almond Coffee Cake Muffins. I will always remember these muffins as the official last food my old oven managed to turn from batter to baked.
But enough about my old oven. Though it hasn’t turned on for a week, I’ve still managed to get by with my stove top, new dishwasher (it’s heavenly) and all the hopes and dreams I have for the new oven. True story – I already daydreamed this morning (legitimately fantasized) as I was enthusiastically removing CLEAN AND DRY dishes from my new dishwasher, about Thanksgiving.
That’s right, you heard me, I am a crazy person who fantasizes about preparing Thanksgiving dinner for a crowd with the help of a brand spanking new oven range. In this daydream, the oven was preheating to 400, not shutting off when it got to 315. It was baking and roasting all my favorite Thanksgiving dishes to the ultimate crisp/tender perfection. It was not smoking and the light was working so I could peek inside and see my food as it cooked. Everyone was happy.
But that’s not even all! I threw the dishwasher into this fantasy too, because that’s my life now and I’m not joking one bit. I think we both know what the dishwasher did in this fantasy.
It’s not like I’ve gotten a new kitchen. Now THAT would make it perfectly acceptable and normal to entertain such a fantasy about kitchen appliances. But not for me. I have rather simple pleasures (be they first world, but still) at this point and I’m okay with it.
I think the right thing to do though, the minute the delivery men install my hopes and dreams, hopefully by next week, is to make these muffins again. I’ll have the guys wait of course, because surely they have the time with those 6 hour delivery windows. They will love them. Anyone would love these! What’s not to love about healthy grain free coffee cake? In muffin form, which means they can go places! So grab your ripest banana and some almond butter and celebrate your oven’s life right now!
Banana Almond Coffee Cake Muffins {Paleo}
Ingredients
- For the Muffins:
- 1 overripe banana
- 1 egg
- 1/4 cup unsweetened almond milk
- 1/4 cup organic coconut sugar
- 1/4 cup almond butter
- 1 tsp organic almond extract
- 1 cup blanched almond flour
- 2 tbsp tapioca flour
- 1/2 tsp baking soda
- pinch sea salt
- Ghee or butter to grease muffin cups
- For the Crumb Topping
- 2 and 1/2 tbsp ghee cold - or pastured butter if you can do dairy
- 1/2 cup blanched almond flour
- 1/4 cup organic coconut sugar
- 2 and 1/2 tsp ground cinnamon
Instructions
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Preheat oven to 350 degrees
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In a large bowl, beat together - with a whisk or hand mixer - the banana, egg, almond milk, coconut sugar, almond butter, and almond extract, until smooth.
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In a separate bowl, combine the dry ingredients and slowly add to the wet mixture until fully combined and smooth. Fill greased or lined muffin cups about halfway with this mixture and set aside while you make the topping.
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To make the crumb topping, combine all ingredients in a bowl and blend with a pastry blender, or combine using a food processor, until it forms a pasty/crumbly texture.
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Top each half filled muffin cup with the crumb topping, using all of it.
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Bake the muffins in the preheated oven for about 15 minutes, or until lightly browned and a toothpick comes out clean from the center of one.
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Remove from oven and let stand for about 2-5 minutes, then carefully transfer to a cooling rack to let cool completely.
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Makes about 9 muffins. Enjoy!
What is some horribly boring thing you fantasize about/get excited over?
Is there anyone you know who DOESN’T love crumb topping? I believe this is a universal thing that no one hates, but I could be wrong.
These look amazing! I can’t wait to give them a try. 🙂
These were really really good. Like I couldn’t believe how good. For the topping I crushed my maple syrup pecans and mixed with a little avocado oil . Making again! Thank you Michele !
Hi. I used an egg substitute instead of an egg. I’m wondering if this caused my muffins to cave in the center. Could this be the reason? They were also a bit more dense inside than yours appear in the picture. I also think I may have used a bit too much butter for the topping (I used vegan butter), so it was a bit heavier than it should’ve been. Despite this, they were very yummy! Do you happen to know the calorie content? Thank you so much. I’m going to try some of your other recipes, too.
So yummy! Even my husband enjoys them and he has very particular taste buds! 😉