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Gluten Free Banana
Coffee Cake Muffins
 

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I am a sucker for a good bakery treat. One of my favorite things in life might just be going to the coffee shop and pairing my latte with a warm pastry. I was inspired by one of my favorite local desserts, and made my own batch of muffins. The coffee cake crumble was the "icing on the cake" for these banana bread muffins. And then your whole house smells like a bakery, what's better than that? Make these next weekend and meal prep them for a treat with your morning coffee, or after-dinner dessert. 

Ingredients

Muffins​

  • 1.5 cups GF flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 6 tbsp melted unsalted butter

  • 1/2 c sugar 

  • 1/4 c coconut sugar

  • 2 overripe bananas

  • 2 eggs

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Streusel

  • 1/4 cup coconut sugar

  • 1/4 c sugar

  • 1/4 c GF flour

  • 2 tbsp cold butter

  • 2 tsp cinnamon

​

Icing

  • 1/2 c powdered sugar

  • 2 tbsp coconut milk

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Directions

Mix dry ingredients (flour, baking powder, baking soda, salt) in a medium bowl. In your stand mixer bowl, add butter and sugars. Mix until combined.

Then, add bananas and eggs to the wet ingredients.

Add the wet into the dry ingredients, stir until combined.

Scoop mixture into muffin tins.

Combine streusel mixture separately (coconut sugar, sugar, flour, cold butter, cinnamon). Add to tops of muffin mixture.

Bake at 375 for 20 minutes.

Combine icing mixture (powdered sugar and coconut milk).

After muffins have cooled for 15 mins, add icing. Enjoy!

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